Prep: 15 min
Cook: 9 min
Serves: 4
Ingredients:
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
Instructions:
- 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.
Source: https://hormonesbalance.com/uncategorized/seafood-leek-soup/