Search
by Ingredient

Soup: Cream of Leek Soup with Mussels

StarStarStarStarStar

Your rating

Recipe

 

Yield

6 servings

Prep

25 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups water
Camera
1 cup wine
dry
* Camera
3 sprigs thyme
or 1 teaspoon dried, crumbled
* Camera
1 ½ pounds mussels
scrubbed, debearded
Camera
¼ cup butter
Camera
4 large leeks
chopped, (white and pale greenparts only)
* Camera
1 pound russet potatoes
,, coarsely chopped
Camera
¾ cup clam juice
* Camera
¾ cup light cream (half&half)
Camera
3 tablespoons herbs
fresh, minced, chives, parlsey and/or thyme
*

Ingredients

Amount Measure Ingredient Features
473 ml water
Camera
237 ml wine
dry
* Camera
3 sprigs thyme
or 1 teaspoon dried, crumbled
* Camera
680.4 g mussels
scrubbed, debearded
Camera
59 ml butter
Camera
4 large leeks
chopped, (white and pale greenparts only)
* Camera
453.6 g russet potatoes
,, coarsely chopped
Camera
177 ml clam juice
* Camera
177 ml light cream (half&half)
Camera
45 ml 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 37539% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 499mg 21%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 60g
Vitamin A 14% Vitamin C 42%
Calcium 9% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe