Tinned Toheroa Soup

Open the tin of toheroa soup and pour the contents into a medium saucepan. Break up any large pieces with a spoon and stir to ensure the mixture is smooth and even.

Add the milk to the saucepan with the tinned soup, stirring well to combine and achieve a creamy, consistent texture. The amount of milk can be adjusted to reach your preferred soup consistency.

Place the saucepan over medium-low heat, stirring frequently to prevent the soup from sticking to the bottom. Do not allow the soup to boil, as this can affect the delicate flavour of the toheroa.

Continue to heat the soup gently, stirring constantly, until it is steaming and thoroughly heated through. The soup should display its characteristic pale green colour at this stage.

Taste the soup and season lightly with salt and white pepper if desired, being careful not to overpower the natural flavour of the toheroa. Adjust seasoning to taste.

Ladle the hot soup into warmed bowls and serve immediately, optionally garnished with a small swirl of cream or a light dusting of white pepper. Accompany with crusty bread or toast for a traditional New Zealand serving.