Name: Cream of Cauliflower Soup with Mussels and White Wine
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups (375 ml) white wine; 2.2 lb (1 kg) fresh mussels, cleaned and trimmed; 1 onion, chopped; 1 tbsp butter; 1 cauliflower, cut into florets; 1 cup (170 g) potatoes, peeled and cubed; 3 cups (750 ml) milk; 1/2 cup (125 ml) 35% cream (optional); 1 slice of bread, diced; 1 tbsp butter; 1 tbsp fresh chervil

Preparation

Cream of Cauliflower Soup
- In a large saucepan, bring the wine to a boil. Add the mussels. Cover and cook for about 5 minutes, stirring occasionally, until the mussels have opened. Remove the mussels from the pan and spread them out on a baking sheet. (This allows them to cool quickly and also stops the cooking). Remove and discard any that remain closed. Shell the mussels. Set aside in a bowl. Compost or discard the shells.
- Pour the cooking juices through a fine sieve. There should be 2 cups (500 ml) of liquid, otherwise add chicken broth as needed. Set aside.
- In the same pan, soften the onion in the butter. Add the cauliflower, potatoes, milk and reserved cooking juices. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 15 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Return the soup to the saucepan along with the cream and mussels. Reheat for 2 minutes. Adjust the seasoning.
Garnish
- Meanwhile, in a skillet, brown the croutons in the butter. Season with salt and pepper.
- Ladle the soup into four bowls. Garnish with croutons and chervil.

Cream of Cauliflower Soup with Mussels and White Wine

Categories

Ingredients

Cream of Cauliflower Soup

Garnish

Preparation

Cream of Cauliflower Soup

Garnish

Personal Note

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