Lemon Kale Shellfish Soup



  • 1 lb mussels
  • 3/4 lb clams
  • 1/2 lb scallops
  • 6 cups vegetable broth
  • 1/2 onion, diced
  • 1 cup sliced carrots
  • 1 cup kale, chopped
  • 2 egg yolks
  • 1 lemon
  • 1 tsp chili powder
  • salt and pepper to taste

Combine the onion, carrot, chili powder, salt & pepper, and broth into a crockpot and cook on low for 8 hours. Add the kale and clams and cook for another hour. Then add the scallops and mussels and cook for another 30 minutes, or until you see all the mussels and clams have opened (the clams take longer than the mussels, hence why they go in first). At this time, whisk the 2 egg yolks in a bowl with all of the juice from the lemon squeezed in as well. Then, take a tablespoon of the hot crockpot broth and whisk it into the egg yolk/lemon mixture. Then add that egg yolk/lemon/broth mix into the crockpot slowly while stirring– this is what gives the soup the creaminess. Cover and cook for 10 more minutes, then serve! Delicious and light!


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