Rich and Creamy and home-made!
½ large white onion (chop into small pieces)
400g tin clams (drain, but keep the liquid)
340g frozen small prawns/shrimps
200g medium size scallops (cut into small pieces)
225g squid (open the tubes and cut into small pieces)
125g thickly sliced bacon (cut into small pieces)
3 heaped tsp finely crushed garlic
475ml whipping cream
1-liter homo milk
Spices as per your own preference.
Fry the chopped onions in VOO (Virgin Olive Oil) till shiny, then add garlic and fry until light brown and flavor pops.
Fry the salmon (if you have salmon with skin), place it on the skin, and lightly fry it, then turn around and fry the other side. Remove the skin, spice lightly and flake the salmon and keep aside.
The salmon still need to be underdone at this stage
Return the onion to a large pot, and add clam juice, ½ liter of homo milk.
Spice to taste.
Cut the bacon into small pieces and add to the mixture.
Add cream and bring to a soft rolling boil for 10-15 minutes.
Add the prawns and remainder of the homo milk.
Bring back to a soft rolling boil and add the scallops and squid pieces.
Once again bring back to boil and then fully switch off the temperature.
We made this soup for a family get together, so we left everything in the pot and took the ** salmon in a separate container along with us.
Just prior to serving, bring the pot of soup back to temperature, add the salmon **, and once heated through serve immediately with freshly baked bread.
We had some leftover and it tasted just as good the next day!!
Normally there will be no leftovers, but we also enjoyed a vegan soup, which I will share soon.
Prepared, tried, and tested Esme Slabs