Sea Soup

Sea Soup Recipe

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3 Tbsp
1 c
leeks, julienned
1 lb
medium yams, peeled, diced
1 lb
medium potatoes, peeled and diced
1.5 c
clam juice
1 c
corn, frozen
12 oz
fresh salmon, diced
1 qt
heavy cream
1 qt
1 tsp
worcestershire sauce
1 tsp
hot sauce


1In a large saucepan place the butter and heat it on medium high until it has melted.
2Add the leeks and saute them for 4 to 6 minutes, or until they are tender.
3Add the yams and the potatoes, and saute them for 3 to 4 minutes, or until the butter is absorbed.
4Add the clam juice and simmer the mixture for 10 to 15 minutes, or until the yams and potatoes are almost cooked.
5Add the corn and the salmon and stir them in.
6While stirring constantly, pour in the heavy cream and milk blend them in well.
7Add the worcestershire sauce and the hot sauce, and stir them in.
8Remove the soup from the heat and set it on top of a saucer so that it rapidly cools to room temperature.
9Reheat the soup before serving.

About Sea Soup

Course/Dish: Fish Soups, Cream Soups
Other Tag: Quick & Easy