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 The Cauliflower Soup with Mussels Recipe
This soup is a godsend for lovers of seafood soups. Cooking is very simple and fast. It can also be dietary. It has a delicate taste with notes of mussels.
Course Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Japan Cuisine
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Japan Cuisine
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. This photo shows the main ingredients of the dish.
    This photo shows the main ingredients of the dish.
  2. Finely chop the shallots, defrost the mussels and put these ingredients in a small saucepan.
    Finely chop the shallots, defrost the mussels and put these ingredients in a small saucepan.
  3. Pour in the wine and bring to a boil. Then simmer over medium heat without a lid.
    Pour in the wine and bring to a boil. Then simmer over medium heat without a lid.
  4. When the wine has evaporated, remove the pan from the heat, cover and set aside.
    When the wine has evaporated, remove the pan from the heat, cover and set aside.
  5. In a large cast-iron frying pan, melt the butter and fry the leeks cut into rings on it.
    In a large cast-iron frying pan, melt the butter and fry the leeks cut into rings on it.
  6. When the leek acquires its characteristic transparency, add flour and curry. Mix it.
    When the leek acquires its characteristic transparency, add flour and curry. Mix it.
  7. After a minute, pour in the broth and increase the heat.
    After a minute, pour in the broth and increase the heat.
  8. Meanwhile, we disassemble the cauliflower into small inflorescences.
    Meanwhile, we disassemble the cauliflower into small inflorescences.
  9. As soon as the broth boils, add the cabbage to it. Cover with a lid and leave to cook under the lid on low heat for 35-40 minutes.
    As soon as the broth boils, add the cabbage to it. Cover with a lid and leave to cook under the lid on low heat for 35-40 minutes.
  10. After this time, remove from the stove, cool slightly and grind in a blender. Pour in the cream and mix thoroughly. Sprinkle with salt and pepper to taste.
    After this time, remove from the stove, cool slightly and grind in a blender. Pour in the cream and mix thoroughly. Sprinkle with salt and pepper to taste.
  11. Pour the finished soup into serving dishes (soup tureens, plates). Place the mussels with shallots on top of each serving and sprinkle with fresh chopped chives. Serve hot.
    Pour the finished soup into serving dishes (soup tureens, plates). Place the mussels with shallots on top of each serving and sprinkle with fresh chopped chives. Serve hot.
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