Cream soup with mussels can be easily and fairly quickly prepared for lunch. For this recipe you will need a standard set of vegetables: onions, carrots, tomatoes, more chicken or vegetable broth, and, of course, frozen seafood. For vegetarian and lenten menus, use vegetable broth or water, and for the usual recipe, chicken broth.
The soup is soft, creamy, with a rich taste. This light dish can be included in the diet menu, but with one condition - to reduce the amount of butter.
- Cooking time: 40 minutes
- Servings: 6
Ingredients for a delicate cream soup with mussels
- 1.5 liters of chicken broth;
- 500 g of peeled mussels;
- 120 g onions;
- 80 g carrots;
- 150 g fresh tomatoes;
- 300 g canned tomatoes in their own juice;
- 60 g butter;
- 3 cloves of garlic;
- 1 bunch of dill;
- 20 ml of olive oil;
- pepper, sea salt.
A method of cooking a delicate cream soup with mussels
Chop finely onions. Onions can be used any - leek, shallot or red sweet, the taste will differ slightly. Pour olive oil in speed, put chopped onion, sprinkle with salt, add a tablespoon of butter.
Tomim onions on moderate heat for 10-12 minutes, mix.
We rub carrots on a large vegetable grater. Add carrots to fried onions.
Fresh tomatoes pour boiling water, remove the skin, cut the stem, cut into cubes. Add the tomatoes to the onions and carrots, cover the pan with the lid, simmer for 10 minutes.
Then we remove the lid and fry the vegetables on high heat, stir it so as not to burn, and the moisture is evaporated.
We shift roasted vegetables in a soup pot.
Add canned tomatoes along with the juice and the remaining butter. We bring the vegetable mixture to a boil, reduce the heat, cook 10 minutes, it is necessary that the vegetables become very soft.
Now pour in the hot chicken broth, grind the ingredients with a dip blender to a creamy state.
If you live far from the sea, then most likely you will use peeled boiled fast-frozen mussels. Such seafood can be thrown into the soup without prior heat treatment.
So, an hour before cooking, we get seafood from the freezer, this time is enough for them to melt. Bring cream soup to a boil, throw mussels into boiling soup.
Finely chop the garlic cloves and a small bunch of fresh dill. I like to season seafood with dill, for my taste, these ingredients get along together perfectly. However, the greens can be any, for example red or green basil, parsley, cilantro or green onions.
Add the garlic and dill in the pan.
Again, bring to a boil, cook on low heat for no more than 5 minutes after boiling. Remove from the heat, pour sea salt to taste, pepper with freshly ground black pepper.
Serve a delicate cream soup with mussels served hot with a slice of fresh white bread, and I advise adults to serve a glass of dry white wine for this dish.
By the way, in addition to mussels in this recipe you can use any seafood: shrimp, squid, octopus or sea cocktail.
Enjoy your meal!