•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
The Cauliflower Soup with Mussels Recipe
This soup is a godsend for lovers of seafood soups. Cooking is very simple and fast. Can be and dietary. It has a delicate taste with notes of mussels.
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
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 components in a small saucepan.
    Finely chop the shallots, defrost the mussels and put these components in a small saucepan.
  3. Pour the wine and bring to a boil. Then simmer over medium heat without a lid.
    Pour the wine and bring to a boil. Then simmer over medium heat without a lid.
  4. When the wine evaporates, remove the pan from the heat, cover and leave aside.
    When the wine evaporates, remove the pan from the heat, cover and leave aside.
  5. In a large cast iron pan melt the butter and fry it sliced rings leek.
    In a large cast iron pan melt the butter and fry it sliced rings leek.
  6. When leek acquires a characteristic translucency, add flour and curry. Stir.
    When leek acquires a characteristic translucency, add flour and curry. Stir.
  7. After a minute, pour the broth and increase the fire.
    After a minute, pour the broth and increase the fire.
  8. Meanwhile, we disassemble the cauliflower into small inflorescences.
    Meanwhile, we disassemble the cauliflower into small inflorescences.
  9. As soon as the broth has boiled, add 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 has boiled, add 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 on a portion of dishes (tureens, plates). On top of each portion add mussels with shallots and sprinkle with fresh chopped schnitt onions. Serve hot.
    Pour the finished soup on a portion of dishes (tureens, plates). On top of each portion add mussels with shallots and sprinkle with fresh chopped schnitt onions.
Serve hot.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of