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Cube 1 cup of white potatoes |
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Cut one whole Vidalia Sweet onion into
small pieces. |
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Cube 2 (two) cups of Daikon Japanese
raddish |
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Cut 1 cup of yellow squash |
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Coat bottom of 4 quart pot with extra
virgin olive oil, and preheat, then add potatoes, onion. Cook on low
to medium heat, stirring frequently until onions have tendered. |
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Add cut yellow squash to pot. |
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Add 2 cups of water to pot.
Increase heat and bring liquid to boil. Reduce heat and
simmer. |
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Cover bottom of small sauce pan with
extra virgin olive oil and preheat. Add Daikon and stir
frequently until some brown color is visible. |
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Add Daikon to 4 quart pot.
Do not drain. |
 |
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Prepare seafood. Suggestions are
mini shrimp, small scallops, imitation crab, cooked clam. |
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Spice seafood to taste using Old Bay
Seasoning, or other seafood spices of choice. Coat bottom of small
sauce pan with extra virgin olive oil and precook seafood with
spices to season. |
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Add 1 pint heavy whipping
cream to pot and stir. Reduce heat and stir occaisionally. |
 |
 |
Add seafood to pot and stir.
Continue to cook on low heat to blend flavors. Stir
occaisionally. |
 |
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Your soup is ready to serve. |
