Breton style shellfish and vegetable soup

Prepare 2 carrots, cut into julienne.

Peel and wash 2 turnips, also cut into julienne.

Prepare and slice 2 shallots.

Prepare and finely chop 1 leek.

Cook the mussels, cockles and clams in a marinade, one after the other.

Do not change the cooking water between each.

Let cool and then remove the shells.

Cut the 6 scallops in pieces, without cooking them.

Set aside half a glass of the cooking juices from the shellfish once all the cooking is done.

In a large saucepan over medium heat add 50 g butter, melt and add the minced shallot, salt and pepper.

Cook for 1 minute without browning.

Add all the vegetables, mix, and cook, stirring occasionally, for 3 or 4 minutes.

Add all the shells...

...500 ml liquid cream and the half glass of shellfish juice from step 4.

Mix well, lower the heat and let it thicken gently for about 20 minutes uncovered.

After this time, check the seasoning, then add the chopped parsley.

Your recipe is ready.

Serve in a cassolette (small individual pot or ramekin) or classically with a side dish such as rice pilaf for example.