Cream of Cauliflower Soup with Mussels and White Wine
Cream of Cauliflower Soup with Mussels and White Wine
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  • 1 1/2 cups (375 ml) white wine
  • 2 lb (1 kg) fresh mussels, cleaned and trimmed
  • 1 onion, finely chopped
  • 1 tablespoons (15 ml) butter
  • 1 cauliflower, cut into florets
  • 1 cup (250ml) potatoes, peeled and cubed
  • 3 cups (750 ml) milk
    • 1/2 cup (125 ml) 35% cream (optional) or
    • 15% cooking cream (optional)
  • Preparation
  • In a large saucepan, bring the wine to a boil. Add the mussels. Cover and cook for about 5 minutes, stirring occasionally, until the mussels have opened. Remove the mussels from pan and scatter on a plate. (This allows them to cool quickly and stops the cooking). Remove and discard any that remain closed. Shell the mussels. Set aside.
  • Pass the cooking juices through a fine sieve. There should be 500 ml (2 cups) of liquid, otherwise add chicken broth as needed. Set aside.
  • In the same pan, soften the onion in the butter. Add the cauliflower, potatoes, milk and reserved cooking juices. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 15 minutes or until the vegetables are tender.
  • In a blender, purée the soup until smooth. Return the soup to saucepan with the cream and mussels. Reheat thoroughly and adjust the seasoning.
  • Description
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