Soup: Cream Of Leek Soup with Mussels
- Main Ingredient: Mussels Potatoes
- Course: Various Main Dishes
- Yield:
Soup: Cream Of Leek Soup with Mussels ingredients
- 2 c water
- 1 c Dry wine
- 3 Fresh thyme springs or
- 1 teaspoon dried, crumbled
- 1 1⁄2 lb Mussels, scrubbed, debearded
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- 1⁄4 c (1/2 stick) butter
- 4 large Leeks, chopped (white and
- Pale greenparts only)
- 1 lb Russet potatoes, peeled,
- -coarsley chopped
- 3⁄4 c Bottled clam juice
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- 3⁄4 c Half-and-half
- 3 T Chopped fresh herbs (such as chives, parlsey and/or thyme)
Cooking Soup: Cream Of Leek Soup with Mussels
1. Bring two cups water, white wine and fresh thyme sprigs to boil in large pot. Add mussels, cover and boil until opened, about 4 minutes.
2. Using slotted spoon, transfer mussels to bowl.
3. Discardy any unopened mussels.
4. Straini and reserve cooking liquid.
5. Remove meat from shells and reserve.
6. Discard shells.
7. Melt butter in heavy large saucepan over medium heat.
8. Add leeks and saute' until just tender, about 4 minutes.
9. Mixi in potatoes and reserved mussel cooking liquid.
10. Cover and cook until potatoes are tender, about 35 minutes.
11. Transfer leek-potato mixture to food processor.
12. Add clam juice and puree until smooth.
13. (Can be prepared 1 day ahead.
14. Cover mussels and soup separately and then refrigerate.
15. ) Return soup to heavy large saucepan and bring to simmer.
16. Stiri in half and half and reserved mussels.
17. Cook until just heated through.
18. Seasoni to taste with salt and pepper.
19. Mix in chopped herbs and serve.
20. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II.
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