Rape blossom and clam cream soup
Since you don't want it to be too wheaty, gradually thicken it with 15g of flour. You can also add 20cc of brandy as a secret ingredient
How to make it
1
Add water and 50cc of white wine to a pot, add the clams, and bring to a boil over high heat.
Once the clams open after 4-5 minutes, turn off the heat. Reserve the remaining broth.
2
In another pot, fry the onions and butter, add a pinch of salt and a little pepper and fry for 2-3 minutes
3
Add the shrimp and scallops to [2], add half of the flour and mix, then add the remaining flour little by little while checking the mixture
4
Add 50cc of white wine, the remaining clam juice from step [1], heavy cream, and milk to [3] and simmer over high heat
5
Add the clams and mushrooms to [4]
6
Add a little salt and pepper, parsley, tomato sauce, and rape blossoms to [5]
Materials1 person
-
- rapeseed blossoms Boiled
- 90g
-
- the scallops into bite-sized pieces.
- 60g
-
- without shells
- 55g
-
- clams into bite-sized pieces.
- 3 pieces (85g x 3 pieces)
-
- mushrooms Sliced
- 50g
-
- the onion into 1cm cubes.
- 80g
-
- parsley
- Appropriate amount
-
- water
- 50cc
-
- Tomato sauce
- 20g
-
- White wine
- 100cc (50cc + 50cc)
-
- Fresh cream
- 80cc
-
- milk
- 300cc
-
- butter
- 35g
-
- flour
- 15g
-
- salt
- Appropriate
-
- Pick it
- Appropriate
[PR]
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