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Sea Soup

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Submitted by sam8382

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

3 45
TABLESPOONS ML BUTTER
1 237
CUP ML LEEKS
julienned
1 453.6
POUND G SWEET POTATOES, OR YAMS
peeled, diced
1 453.6
POUND G POTATOES
peeled, diced
1 ½ 355
CUPS ML CLAM JUICE *
1 237
CUP ML CORN
frozen
12 346.8
OUNCES ML/G SALMON
fresh, diced
1 0.9
1 0.9
QUART L MILK
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 5
TEASPOON ML RED HOT PEPPER SAUCE

Directions

In a large saucepan place the butter and heat it on medium high until it has melted.

Add the leeks and sauté them for 4 to 6 minutes, or until they are tender.

Add the yams and the potatoes, and sauté them for 3 to 4 minutes, or until the butter is absorbed.

Add the clam juice and simmer the mixture for 10 to 15 minutes, or until the yams and potatoes are almost cooked.

Add the corn and the salmon and stir them in.

While stirring constantly, pour in the heavy cream and milk blend them in well.

Add the Worcestershire Sauce and the hot sauce, and stir them in.

Remove the soup from the heat and set it on top of a saucer so that it rapidly cools to room temperature.

Reheat the soup before serving it.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 628g (22.2 oz)
Amount per Serving
Calories 563 31% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 270mg 11%
Total Carbohydrate 23g 23%
Dietary Fiber 7g 29%
Sugars g
Protein 61g
Vitamin A 461% Vitamin C 61%
Calcium 37% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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