You are searching for:
Soup with Mussels and Vegetables
Spanish soup
Ingredients
| 1 kg | mussels |
| 250 ml | white wine |
| 2 | carrots |
| 1 small | celery root |
| 1 medium | onion |
| 2 | leek |
| 2 medium | potatoes |
| 2 tbsp | butter |
| 2 clove(s) | garlic |
| pepper and salt | |
| 1 bunch(es) | parsley |
| 1 l | fish stock |
| 200 ml | cream |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Brush and rinse mussels and throw away any open ones.
Bring white wine to the boil with a few sprigs of parsley, let mussels open, throw away any that do not open, and the shells. Keep mussels and white wine.
Dice all the vegetables finely, chop garlic, braise in butter, add the fish stock and cook slowly until vegetables are done.
Add white wine, salt and pepper. Blend 2-3 tbsp vegetables with the cream, and add to the soup together with the mussels. Heat, but do not boil.
Servign suggestions: Serve with chopped parsley and fresh baguette.
Bring white wine to the boil with a few sprigs of parsley, let mussels open, throw away any that do not open, and the shells. Keep mussels and white wine.
Dice all the vegetables finely, chop garlic, braise in butter, add the fish stock and cook slowly until vegetables are done.
Add white wine, salt and pepper. Blend 2-3 tbsp vegetables with the cream, and add to the soup together with the mussels. Heat, but do not boil.
Servign suggestions: Serve with chopped parsley and fresh baguette.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.