Seafood Leek Soup

Prep: 15 min
Cook: 9 min
Serves: 4


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


  • Slowly melt butter, add leeks and cook till it’s translucent.
  • Add chicken stock to leeks and bring to a boil.
  • Reduce to simmer and throw in clams and squid.
  • Cook covered for 7 minutes.
  • Remove seafood and leeks and place in a serving dish.
  • Throw in tarragon, lemon juice and saffron and let it simmer for another 2 minutes.
  • Add sea salt to satisfy your taste buds.