Pipi soup

Kaimoana at its best.

Cooking directions

• Mince the pipi and place in a saucepan with the water, onion and parsley. Simmer gently for 30 minutes.
• Press through a sieve or puree in a blender and return to pan.
• Blend 2 tablespoons of milk with the cornflour and add to pipi puree with remaining milk, oil and nutmeg.
• Bring to the boil while stirring continuously.
• Add salt and pepper to taste.
• Serve with crusty bread.

Ingredients

1 cup freshly shelled pipi

1 onion, chopped

2 cups water

1 tablespoon olive oil

1 pinch salt

2 pinches pepper

2 tablespoons cornflour

1 cup low-fat milk

1/4 teaspoon nutmeg

2 tablespoons parsley