Seafood Soup

Directions

1. Peel prawns and skin fish.
2. Slice spring onions.
3. Heat the butter in a large saucepan. Add in the minced fish, prawns and scallops and cook for 5 min till prawns turn pink.
4. Add in tinned soup, lowfat milk and cream and heat slowly, stirring regularly. Don't boil rapidly at any stage. Simmer on very low heat for 5 min.
5. Just before serving add in sherry.
6. Pour into soup bowls add in a small spoon of cream and a sprinkle of parsley.
7. Serve with small squares of golden puff pastry.