Although many consider the soup as an extra input, this
recipe is rather a beautiful soup and main course. Perhaps the mussels and
clams. Soft, warm and healthy eating these days.
Ingredients:
- Pepper
- 4 carrots
- 250 g of mussels
- Olive oil
- 4 potatoes
- Parsley
- Salt
- 1 celery
- 250 g of clams
- 1 zucchini
- chowder
- 1/2 onion
- Toast
- 4 sepia
- fresh basil
Preparation:
Peel the potatoes and scrape carrots. Cut into cubes and
place in a pan with the zucchini. Cut the celery into small pieces. At this
point, add the sliced onion, basil and parsley.
Pour 5 tablespoons oil and brown all over very low heat. Add
broth and cook over medium heat for about an hour.
While the broth is cooking, add the mussels and clams in a
large saucepan with half a glass of water and let the open. On the other hand,
cook in boiling salted water, cuttlefish, which must be cleaned and washed for
about 30 minutes.
Combine all ingredients prepared with broth, salt, freshly
ground pepper, and pour the soup into 4 soup bowls, add the croutons and serve
immediately to keep them warm.