Rabu, 13 Juli 2016

Saffron Mussel Cream Soup Recipe

Vancouver Island Saffron Mussel Cream Soup - Very elegant saffron mussel soup, creamy an tasty, a must try!

1 lb fresh mussel
½ cup dry white wine
2 cups fish stock
2 tablespoon olive oil
2 finely chopped shallots
2 finely chopped garlic cloves 
1/4 cup diced carrots
1/4 cup diced fresh fennel 
1 gram Pistil of saffron 
1 large bay leaf
1 sprig of fresh thyme
1 tomato “Concassee”
3/4 cup whipping cream 
2 tablespoon chopped chives
1/4 cup diced potatoes 
1 tablespoon butter 
tablespoon flour
White Pepper

Prepare the mussel:
Clean, wash and reserve the mussel. Cook the mussel with the wine in a covered saucepan until the mussels are open. Strain and reserve the mussel juice. Separate the meat from the shell & reserve.

Make the soup:
In a clean saucepan, warm on medium heat the olive oil and sweat the shallots without any colors for about 2 minutes. Then add the finely chopped garlic and sweat for one more minute. (More or less) Add the diced carrot, fennel, saffron, bay leaf and thyme. Sweat for 4 to 5 minutes. Add fish stock and mussel juice, and simmer for 10 minutes. Remove the bay leaf and the thyme

Thicken the soup:
In a separate saucepan make a white roux. Melt the butter, add the flour, whisk and cook gently for 3 to 4 minutes. Pour over slowly the mussel soup, whisking continuously to incorporate the roux. Then add the cream and simmer for few more minutes. Taste and rectify the seasoning with salt and pepper if necessary.
Cook the potatoes and chopped the chive. The potatoes must be just perfectly cooked.

Serve and garnish:
Scald potatoes and mussel few seconds to warm them up and strain. In a hot soup plate place the mussel and potatoes, using a ladle add the soup and garnish with the tomato Concassee and the chives.

Try Another Recipes :
Whole Wheat Pasta With Raw Arugula-Tomato Sauce
Bake Yam With Cheese Sauce Recipe

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