Vegetable Bisque with Seafood
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(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- For the soup
- 2 Tbsps butter
- ¼ cup olive oil
- 2 medium potatoes (peeled and diced)
- 2 Leeks (trimmed, finely sliced and washed)
- 2 cloves garlic cloves (minced)
- 5 cups vegetable stock
- ⅔ cup double cream
- salt
- peppers
- For the garnish
- ¼ small Leek (sliced into rings)
- ¼ cup sunflower oil
- 1 ½ Tbsps butter
- ½ cup mussels
- 4 Asparagus (trimmed)
- 1 tsp red peppercorns (cracked)
- 1 tsp white peppercorns (cracked)
Preparation steps
1.
Start by preparing the soup; melt the butter and olive oil in a large saucepan set over a medium heat.
2.
Sweat the leek and garlic for 10-12 minutes, stirring occasionally, until softened and lightly coloured.
3.
Add the potatoes and cover with the stock. Bring to the boil, then simmer for 20 minutes until the potatoes are soft.
4.
Once the potatoes are soft, remove from the heat and purée the soup using a hand blender. Return the soup to the heat and add the cream.
5.
Bring the soup back to the boil, then reduce the heat to low and adjust the seasoning as necessary. Keep the soup over a very gentle heat as you prepare the garnish.
6.
Bring a saucepan of salted water to the boil and blanch the asparagus spears for 1 minute. Drain the spears and refresh in iced water. Split them in half through their stems and reserve to one side.
7.
Heat the olive oil in a small saucepan set over a moderate heat until hot. Shallow-fry the leek rings until golden and slightly crisp. Drain on kitchen paper and set to one side.
8.
Melt the butter in a large frying pan set over a medium heat. Add the cooked mussels and the split asparagus spears and toss them in the butter to warm through, seasoning as you do.
9.
Ladle the soup into serving bowls and spoon the mussels and asparagus onto the middle of the soup. Sprinkle over the leek rings and the cracked peppercorns before serving.
