KIPPER SOUP

455g (1lb) Kipper Fillets
2x400g can chopped tomatoes
2 cloves garlic, crushed
2x15ml spoon (2tbls) of tomato puree
150ml (1/4pt) milk
pepper
natural yoghurt to serve


serves 6

  Place the Kipper in a jug of boiling water for 5 minutes. Drain, reserving the liquid. Flake the Kipper into a food processor. Add the tomatoes, garlic and puree. Blend until smooth. Pour the mixture into a large saucepan and add 425ml (3/4 pt) of reserved liquid together with the milk. Bring to simmering point and simmer for 5 minutes, season. Serve hot with a swirl of natural yoghurt..