Soup: Cream of Leek Soup with Mussels
Yield
6 servingsPrep
25 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | water |
|
| 1 | cup |
wine
dry |
*
|
| 3 | sprigs |
thyme
or 1 teaspoon dried, crumbled |
*
|
| 1 ½ | pounds |
mussels
scrubbed, debearded |
|
| ¼ | cup | butter |
|
| 4 | large |
leeks
chopped, (white and pale greenparts only) |
*
|
| 1 | pound |
russet potatoes
,, coarsely chopped |
|
| ¾ | cup | clam juice |
*
|
| ¾ | cup | light cream (half&half) |
|
| 3 | tablespoons |
herbs
fresh, minced, chives, parlsey and/or thyme |
* |
Directions
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. Using slotted spoon, transfer mussels to bowl. Discardy any unopened mussels.
Strain and reserve cooking liquid. Remove meat from shells and reserve. Discard shells.
Melt butter in heavy large saucepan over medium heat.
Add leeks and sauté until just tender, about 4 minutes.
Mix in potatoes and reserved mussel cooking liquid.
Cover and cook until potatoes are tender, about 35 minutes.
Transfer leek-potato mixture to food processor. Add clam juice and purée until smooth. (Can be prepared 1 day ahead. Cover mussels and soup separately and then refrigerate.)
Return soup to heavy large saucepan and bring to simmer. Stir in half and half and reserved mussels. Cook until just heated through. Season to taste with salt and pepper. Mix in chopped herbs and serve.
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