colorful vegetable soup with seafood

2017-04-05

At least, it was colorful for a while. The potato flakes pretty much undid that.

Potato flakes (dried mashed potatoes) can be used tot thicken and flavor soups and sauces. The quantity needed to thicken is considerably more than flour or other starches. The potato flakes will mellow and/or mask other flavors to some extent, make the soup opaque and turns it a dirty-white color. Perhaps not the best idea if you want to see the colors.

INGREDIENTS

This is what you need for 4 quarts / 8 servings:

1 qt. seafood stock
1 lb. frozen seafood mix
1 lb. vegetable mix of choice
I used yellow zucchinis, carrots and garden beans
1 cup potato flakes
S&P

Pic1: colorful vegetable soup with seafood

Directions

Combine seafood stock, seafood mix and vegetables in a medium soup pot.
Season to taste.
Bring to a near-boil over medium heat.
Reduce heat and simmer 10 minutes.
Optional:
- Stir in potato flakes to taste. Don't do it if you like the colors.
Simmer 5 minutes.
Adjust seasoning.
Serve and enjoy.

Pic2: crab stock
Pic3: vegetables & seafood
Pic4: the great white-out of 2017