Shellfish Broth with Celery

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Shellfish Broth with Celery
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Health Score:
8,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
12 cups farmed mussels
1 Leek (whites only)
1 large onion
1 Celery
1.333 cups potatoes
2 cloves garlic cloves (crushed)
¼ cup butter
1 Bouquet garni
1.333 cups dry white wine
2 tsps Curry powder
cup single cream
12 sprigs fresh cilantro
salt
freshly ground peppers
How healthy are the main ingredients?
potatogarlic cloveLeekonionCelerysalt

Preparation steps

1.
Clean the mussels and rinse well under fresh water then drain.
2.
Wash the leek whites and chop finely along with the onions. Remove any thick and stringy stems around the tender branches of celery, wash the celery heart, remove the leaves and place to one side. Chop the tender celery sticks very finely. Peel the potatoes; wash and quarter lengthwise then chop finely.
3.
Place a large pot over a low heat and sweat the onion, leeks, garlic, chopped celery heart and potatoes in the melted butter for 5 minutes, covered. Remove them with a slotted spoon and place to one side.
4.
Add the mussels and bouquet garni to the pot, turn the heat up high and pour in the white wine. Cook covered for 3 minutes shaking the pan until the mussels open.
5.
Remove the mussels and bouquet garni with a slotted spoon and transfer to a large bowl. Strain the mussel cooking juices through a fine sieve into a small bowl.
6.
Return the vegetables, seasoning and bouquet garni to the rinsed pot, add the curry powder and the strained juices and cook covered once more for 5 minutes. Add the pouring cream and cook very gently, still covered, for 10 minutes. In the meantime, remove the mussels from their shells.
7.
When the 10 minutes are up, remove the pot from the heat and stir in ¾ of the shelled mussels. Blend with an electric mixer until you have a smooth and creamy soup. Add pepper, check for salt and put to one side.
8.
Place the remaining mussels in a covered bowl over a bain-marie.
9.
When ready to serve, reheat the soup without boiling, divide the mussels between some pretty soup bowls and pour the hot soup over them. Add a few celery leaves and serve.
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