In a large heavy bottomed soup pot or Dutch oven melt the butter
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Sweat the shallots first and a large bay leaf( remove that before serving)
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then add the carrots and celery And potatoes.
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then add the carrots and celery And potatoes.cook for a few mins and add the sweetcorn.
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After cooking for 5 mins add minced garlic and stock powder
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Season with thyme, parsely white pepper, stock powder salt to taste , cook 10 minutes until vegetables are tender.
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Add 1/3rd cup flour mix and add the 1L stock chicken or fish.mix really well. Let it simmer for 20 mins.
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* Add 1.5 cups cream leave on back burner to gently simmer for 5-6 mins.
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simmer for 5 mins Add the seafood to the soup, starting with fish, prawns scallops and crab meat towards the end and Gently simmer for 10 minutes.
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Add the seafood to the soup, starting with fish, prawns scallops and crab meat towards the end and Gently simmer for 10 minutes.
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Simmer on low heat till fish is cooked.
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Just before serving, add the chopped parsley, and dill leaves mix well.
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Serve hot with garlic bread or bread sticks.
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* Serve and garnish with a few plucked parsley leaves. Serve with fresh garlic bread or soup sticks! Enjoy!
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