1 C chicken stock
8 oz cod or halibut lightly smoked
1 T oil
1/2 med. onion
one bunch of kale
1 clove garlic
1 granny smith apple chopped
5 C chicken stock
2 C peas
taragon
chives
thyme
1/4 C cornstarch
1/2 C nonfat milk
Cream:
1/4 C strained yogurt
cayanne pepper
salt and pepper
1 T white wine
Steam fish with 1 C of stock in a large pan for about 8 minutes. Saute onion, kale with stalks removed, and garlic in oil. Add granny smith apple chopped and 5 C chicken stock. Cook 10-15 minutes. While that is cooking cream together in a food processor 2 C peas with taragon, chives, and thyme. Add the creamed peas to the soup, process all till smooth and bring all to a boil. When boiling add a mixture of 1/4 C cornstarch with 1/2 C nonfat milk. Cook until thickened and warmed through.
Put soup in a bowl, place flaked fish on top and top with a dollup of cream mixture on top.