Cream of Potato Soup with Roasted Garlic and Mussels

Name: Cream of Potato Soup with Roasted Garlic and Mussels
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 10 small cloves garlic, peeled and halved; 3 tbsp (45 ml) olive oil; 2 leeks, chopped; 3 russet potatoes, peeled and diced (about 3 cups); 5 cups (1.25 litres) chicken broth; 3 small cloves garlic, peeled and thinly sliced on a mandolin; 3 tbsp (45 ml) canola oil; 1/4 cup (60 ml) white wine; 1 shallot, peeled and chopped; 2.2 lb (1 kg) fresh mussels, scrubbed clean and trimmed; Salt and pepper

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Preparation 25 min
Cooking 30 min
Servings 4
Freezes Yes

Featured in RICARDO Magazine WINTER 2015 (p. 76)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

Cream of Potato Soup
- 10 small cloves garlic, peeled and halved
- 3 tbsp (45 ml) olive oil
- 2 leeks, chopped
- 3 russet potatoes, peeled and diced (about 3 cups)
- 5 cups (1.25 litres) chicken broth
Garlic Chips
- 3 small cloves garlic, peeled and thinly sliced on a mandolin
- 3 tbsp (45 ml) canola oil
Mussels
- 1/4 cup (60 ml) white wine
- 1 shallot, peeled and chopped
- 2.2 lb (1 kg) fresh mussels, scrubbed clean and trimmed
- Salt and pepper

Preparation

Cream of Potato Soup
- In a pot over medium heat, brown the garlic in the oil. With a slotted spoon, remove the garlic and set aside on a plate. In the same pot, soften the leeks in the garlic oil until translucent. Add the potatoes, broth and browned garlic. Bring to a boil.
- Cover and simmer for about 25 minutes or until the potatoes are tender.
- In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.
Garlic Chips
- In a small saucepan, fry the garlic in the oil until crisp and lightly browned. Be careful not to burn the garlic as it may become bitter. Drain on paper towels. Set aside.
Mussels
- In a large pot, bring the wine and shallots to a boil. Add the mussels. Cover tightly and simmer for about 3 minutes or until all the mussels have opened. Discard any that remain closed. Keep 12 whole mussels with their shells. Shell the remaining mussels and add to the warm soup.
- Pour the potato soup into bowls. Garnish with the reserved mussels and garlic chips.

Personal Note

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Cream of Potato Soup with Roasted Garlic and Mussels

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