Soup: Cream of Leek Soup with Mussels
Submitted by novaraven
Velvety cream of leek and potato soup infused with mussel cooking liquid, finished with half-and-half and tender mussel meat. Fresh herbs and white wine make this a refined bowlful.
YIELD
6 servingsPREP
25 minCOOK
1 hrsREADY
1 hrsThis soup builds its flavor in layers, starting with the mussels themselves.
Fresh mussels steam open in white wine and thyme, creating an intensely savory cooking liquid. That briny, fragrant broth becomes the foundation of a leek and potato soup that gets pureed silky smooth.
The mussel meat comes back at the end, stirred in with half-and-half and a shower of fresh herbs. Every spoonful is creamy, briny, and deeply satisfying.
The whole thing can be prepped a day ahead and finished just before serving, making it a smart choice for dinner parties.
Pro Tips
- Strain the mussel cooking liquid through cheesecloth to catch any grit or sand. Even well-scrubbed mussels can release sediment.
- Use only the white and pale green parts of the leeks. The dark green tops are tough and bitter even after long cooking.
- Discard any mussels that don’t open after boiling. Closed shells mean the mussel was dead before cooking and isn’t safe to eat.
Ingredients
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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