Mussel orange and saffron cream soup
If you are, just like us, a fan of mussels this soup will sweep you off your feet
EQUIPMENT (click pictures for details)
Ingredients
- 300 ml mussel cooking juice
- 24 pcs mussel meat
- 150 ml orange juice
- 150 ml cream
- 1 pc orange zest
- 2 gr saffron threads
For the garnish:
- 20 gr carrot julienne
- 20 gr turnip julienne
- 20 gr leek julienne
Instructions
- To make a roux, melt the butter over a medium heat and stir in the flour. Keep stirring constantly for 3 minutes.
- For the soup, add the mussel juice and the orange juice to the roux, stir well to combine and bring to the boil. Simmer for 5 minutes. Add the cream and the saffron and cook for another 5 minutes.
- Sweat the vegetables for the garnish with a pinch of pepper and salt until tender.
- Season the soup to taste with the orange zest, salt and pepper. Warm the mussel meat in the soup and serve hot with the garnish.
Notes
- Use salt with moderation because the mussel juice is already salty.
- A thick version of this soup can be used as a sauce for a pasta dish.
- If you don't have a cocotte, use a large, heavy saucepan.
Nutrition for 1 portion
Calories: 428kcalCarbohydrates: 22gProtein: 5gFat: 36gCholesterol: 106mgSodium: 175mgFiber: 1gSugar: 8gVitamin A: 3448IUVitamin C: 44mgCalcium: 63mgIron: 1mg
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