Description

Chef Brian Burner's signature soup. A creamy white soup with salmon, striped bass, shrimp, scallops and mussels. Make it your own by adding your favorite seafood.

Ingredients

• 1  Cup(s) Applewood Bacon, chopped
1
• 2  Cup(s) Carrots, diced
2
• 2  Cup(s) Celery, diced
3
• 2  Cup(s) Onion, diced
4
• 4  Table Spoon(s) All-Purpose Flour
5
• 2  Table Spoon(s) Old Bay Spice
6
• 1  Quart(s) Fish Stock
7
• 1  Quart(s) Heavy Cream
8
• 1  Cup(s) Fresh Basil, Chopped
9
• 2  Tea Spoon(s) Salt
10
• 1  Tea Spoon(s) White Pepper
11
• 1 ½ one_half Tea Spoon(s) Olive Oil
12
• 1 ½ one_half Tea Spoon(s) Canola Oil
13
• 2  Pound(s) Salmon, Bass, Shrimp, Scallops, Mussels, large dice
14
• 1  Each Scallions, chopped
15
• 2  Cup(s) Yukon Gold Potatoes, peeled, diced
16

Directions

1. Blend canola and olive oil together and heat in a large pot
2. Add bacon to pot and render until fat starts to break down
3. Once bacon is slightly browned, start adding vegetables
4. Stir to keep the vegetables moving and sweat out until soft but not browned
5. Add Old Bay and keep stirring
6. Add flour to thicken and stir to Blend in, about 2 minutes
7. Add fish stock and heavy cream, stir to incorporate
8. Add seafood, basil, salt and pepper
9. Let soup boil then bring down to a simmer and let cook for about 20 minutes until it thickens
10. Ladle into a bowl, garnish with chopped scallions and enjoy!