Name: Kipper and Tomato Soup
Ingredients: ¼ pint single cream (150 ml); 1 small clove garlic – crushed; 1 pint hot milk (570 ml); salt, black pepper; 1½ lb tomatoes – fresh or tinned (700 g); 2 tablespoons of plain flour; 2 kipper fillets; 2 oz butter (50 g)

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

One day I had some kipper fillets which the children had not eaten and some squashy-looking tomatoes, so I made them into a cream soup. I think the smoky kipper goes well with the tomatoes – in fact you can’t tell that it is kipper – it tastes like some much more exotic fish soup.

Ingredients

2 kipper fillets
1½ lb tomatoes – fresh or tinned (700 g)

Pescatarian
Soup

Method

Cut up the kipper fillets into fairly small pieces. Dip the tomatoes in boiling water, skin them and cut in half. Melt about 2 oz (50 g) butter in a large, heavy saucepan and take off heat. Stir in t

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