Seafood Leek Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 lb (1 liter) chicken stock, home made is best and most nutritious
  • 10 fresh clams, make sure they are all closed, discard open ones
  • 4 squids, washed and cut to rings
  • ½ white fish (optional)
  • 1 large leek, cut into rings
  • 2 oz butter from grass-fed cows
  • 3 sprigs tarragon
  • juice from ½ lemon
  • 1 tsp sea salt
  • optional: pinch of saffron
How To Make
  1. Slowly melt butter, add leeks and cook till it’s translucent.
  2. Add chicken stock to leeks and bring to a boil.
  3. Reduce to simmer and throw in clams and squid.
  4. Cook covered for 7 minutes.
  5. Remove seafood and leeks and place in a serving dish.
  6. Throw in tarragon, lemon juice and saffron and let it simmer for another 2 minutes.
  7. Add sea salt to satisfy your taste buds.