Cauliflower soup with mussels is a fairly simple dish, despite the presence of mussels and wine in the recipe. The soup is very tasty and should be served warm. Mussels for this recipe should be taken frozen peeled.
It is necessary
- - 500 g of cauliflower;
- - 250 ml of dry white wine;
- - 200 g of mussels;
- - 200 g of the white part of the leek;
- - 100 ml of cream;
- - 1 liter of chicken broth;
- - 1 shallots;
- - a bunch of chives;
- - 40 g of butter;
- - 1 tbsp. a spoonful of flour;
- - 1 teaspoon of curry;
- - pepper, salt.
Instructions
Step 1
Finely chop the shallots, defrost the mussels, put them together with the onions in a small saucepan. Pour with white wine, bring to a boil. Simmer without a lid over medium heat. When the wine has evaporated, remove the saucepan from the stove, cover with a lid, and set aside.
Step 2
Melt the butter in a large cast-iron saucepan and sauté the sliced leeks. When the onion acquires its characteristic translucency, pour flour into a saucepan, add curry, stir. Pour in the broth after 1 minute, increase the heat.
Step 3
Disassemble the cauliflower into small inflorescences. When the chicken broth boils, add the cabbage, cover, and simmer for 30 minutes over low heat.
Step 4
Then cool the soup slightly, chop in a blender, pour in the cream, mix thoroughly. Season with pepper and salt to taste.
Step 5
Pour the finished soup into portioned containers - plates, tureens. Top with shallots and mussels and sprinkle with chopped fresh chives.
