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Recipe by: theofania
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See below ingredients and instructions of the recipe
3 tb Butter
1 c Leeks -- julienned
1 lb Yams -- peeled diced medium
1 lb Potatoes -- peeled diced
Medium
1 1/2 c Clam juice
1 c Frozen corn
12 oz Fresh salmon -- diced
Medium
1 qt Heavy cream
1 qt Milk
1 ts Worcestershire Sauce
1 ts Tabasco sauce
In a large saucepan place the butter and heat it on medium high until
it has melted. Add the leeks and saute them for 4 to 6 minutes, or
until they are tender.
Add the yams and the potatoes, and saute them for 3 to 4 minutes, or
until the butter is absorbed.
Add the clam juice and simmer the mixture for 10 to 15 minutes, or
until the yams and potatoes are almost cooked.
Add the corn and the salmon and stir them in.
While stirring constantly, pour in the heavy cream and milk blend
them in well.
Add the Worcestershire Sauce and the tabasco sauce, and stir them in.
Remove the soup from the heat and set it on top of a saucer so that it
rapidly cools to room temperature.
Reheat the soup before serving it. Recipe By
: Whale and Ale Pub-Restaurant, San Pedro, CA
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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