Presented at Montréal en Lumière in collaboration with Tourisme Sept-Îles
Velvety Sept-Îles Soup
Meal soup for 4 to 6 peopleIngredients
- 1 leek, washed and sliced
- 500 g (2 cups) diced winter squash flesh
- 1 onion, chopped
- 1 small can of black beans, drained
- 50 g or 1/4 cup frozen or canned corn kernels
- 2 cloves of garlic, crushed
- 3 tbsp of lard or Crisco shortening
- 100 g (3 1/2 ounces) diced cod
- 60 g (2 ounces) cooked northern shrimp
- 60 g (2 ounces) raw scallops, deveined
- 60 g (2 ounces) fresh mushrooms harvested in the boreal forest or 20 g of dried mushrooms
- 60 g (2 ounces) minced Stimpson's surf clam (canned)
- 30 g (1 ounce) dried seaweed
- 3 Labrador tea leaves
- 1/2 tsp boreal forest spices
- 2 liters of water
- 1/2 liter of 3.25% fat milk
- Salt to taste