Mussel Soup with Fennel and Leek
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Gastrotools
Recipes from professionals
Delicious and creamy soup with mussels, white wine and cream plus vegetables. The dish works wonderfully as an appetizer when the menu should be extra festive, such as on New Year's Eve.
If the soup is to be enjoyed as a main course, the amount should be doubled.
Servings
: 4
people
Ingredients
1.5
kg
mussels
1
onion
3
cloves
garlic
Oil for frying
3.5
dl
dry white wine
5
dl
chicken stock
2.5
dl
whipping cream
1
fennel
1
leek
Butter for frying
Fresh herbs for garnish, e.g. chervil
Crushed croutons for garnish
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/14
Clean the mussels, and discard any open mussels that do not close after tapping against the countertop.
Step 2/14
Peel and chop onion and garlic, and sauté them in oil in a large pot until the onions are translucent.
Step 3/14
Now add the mussels and white wine, cover, and steam the mussels over high heat for 3-4 minutes until they have opened.
Step 4/14
Strain the liquid from the pot into another pot – discard the sandy sediment at the bottom.
Step 5/14
Shell the mussels.
Step 6/14
Bring the mussel liquid to a boil and add the stock. Let it simmer for 5 minutes.
Step 7/14
Now add the cream, bring the pot to a boil, and let it reduce for a couple of minutes.
Step 8/14
Season with salt and pepper.
Step 9/14
Halve the fennel and slice it thinly. Cut the leek into rings.
Step 10/14
Sauté both in butter in a pan for 3-4 minutes over low to medium heat.
Step 11/14
Season with salt and pepper.
Step 12/14
Arrange the vegetables and mussels in deep bowls.
Step 13/14
Pour the hot soup over and garnish with fresh herbs and crushed croutons.
Step 14/14
Enjoy the soup with good bread if desired.
