Delicate cream soup with mussels
Cream soup with mussels can be quickly and easily cooked for lunch. For this recipe you will need a standard set of vegetables: onions, carrots, tomatoes, chicken and vegetable broth, and, of course, frozen seafood. For vegetarian and lean menus, use vegetable stock or water, and for a regular recipe, use chicken stock.
The soup is tender, creamy, with a rich taste. This light dish can be included in the diet menu, but with one condition - reduce the amount of butter.
- Time for preparing: 40 minutes
- Servings Per Container: 6
Ingredients for Tender Mussel Cream Soup
- 1.5 liters of chicken stock;
- 500 g of peeled mussels;
- 120 g of onion;
- 80 g of carrots;
- 150 g of 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 preparing a gentle cream soup with mussels
Chop onion finely. Onions can be used any - leek, shallots or red sweet, the taste will vary slightly.
Pour olive oil in a speed, put chopped onion, sprinkle with salt, add a tablespoon of butter.
Stir onion over moderate heat for 10-12 minutes, mix.
Rub carrots on a large vegetable grater. Add the carrots to the fried onions.
We pour fresh tomatoes with boiling water, remove the skin, cut the stem, cut into cubes. Add tomatoes to the onions and carrots, cover the pan with a lid, simmer for 10 minutes.
Then remove the lid and fry the vegetables over high heat, mix so as not to burn, and the moisture evaporates.
We shift the fried vegetables into 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 for 10 minutes, it is necessary that the vegetables become completely soft.
Now pour the hot chicken stock, grind the ingredients with a hand blender until creamy.
If you live away from the sea, then most likely you will use peeled boiled mussels quick freeze. Such seafood can be thrown into the soup without prior heat treatment.
So, an hour before cooking, we get the seafood from the freezer, this time is enough to melt it.
Bring the cream soup to a boil, throw the mussels into the boiling soup.
Finely chop the garlic cloves and a small bunch of fresh dill. I like to season dill with seafood, for my taste these ingredients get along well with each other. However, the greens can be any, for example, red or green basil, parsley, cilantro or green onion.
Add garlic and dill to the pan.
Bring to a boil again, cook on low heat for no more than 5 minutes after boiling. Remove from heat, pour sea salt to taste, pepper with freshly ground black pepper.
On the table we serve hot creamy soup with mussels, hot with a slice of fresh white bread, and I advise adults to serve a glass of dry white wine to 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!