My daughter loved this soup so much she insisted it had to be named after her! It was a big hit, although the little guy needed his sieving as he hates the corn skins in it.
50g shell-less prawns
100g mussel meat
1 large tin sweet corn (or a cup or two)
1 clove garlic, crushed
1 onion, finely chopped
2-3 medium potatoes, scrubbed or peeled and diced
1.5 litres stock
Large dash of milk or cream
salt and pepper to taste
Put all the ingredients except the milk or cream and salt and pepper into a crock pot. Make sure the mussels are beard free! Cook on low for 6 hours. Add the dash of milk or cream and blend (you can leave it partly or completely whole if you prefer). Check the seasoning and serve with chopped parsley on top if you are feeling fancy!
The amounts and types of shellfish are pretty arbitrary. Just add what is available. Blending them into soup gets all sorts of interesting sea foods past small children!
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