Ease of Preparation: Medium
Time of Preparation: 40 minutes, plus 1-2 hours of chill time
Yield: 3-4 servings, as an appetizer
The classic, creamy cold soup gets a fresh, smoky makeover! Plump, juicy, smoked mussels and mussel cooking liquor give a smoky, briny seafood punch and the delicate anise flavor of fennel fronds make this soup a must-make anytime you’re preparing mussels!
Ingredients:
Soup:
- 3 leeks, whites only, cleaned and chopped
- 3 cloves garlic, chopped
- 2 tablespoons (60 ml) butter
- 1 pound (454 g) new potatoes, peeled and diced
- 3 cups (710 ml) reserved mussel cooking liquid
- 1 cup (240 ml) 10% cream
- ¼ cup (60 ml) whole milk
- Salt and white pepper
- ½ lemon, juice
Garnish:
- Canned smoked mussels, to garnish (dressed with lemon zest and juice, chive, parsley, and olive oil)
- Fennel frond, to garnish
- Crostini (baguette, sliced, brushed with olive oil, seasoned with salt and pepper, toasted 5 minutes at 375 F/190 C)
Method:
For the Soup:
In a heavy soup pot, melt the butter and add the chopped leeks and garlic.
Season with salt and white pepper, stir, then cover and sweat over low heat for about 10 minutes.
Add the reserved cooking liquid from the mussels to the leeks, then add potatoes.
Add the cream, season with salt and white pepper and simmer for 25 minutes.
Blend the soup and pass it through a fine mesh strainer. Stir in the milk and lemon juice.
Put aside to cool slightly and then into the fridge to cool completely, about 1-2 hours.
To Finish:
Serve the soup cold in chilled bowls, garnished with the dressed smoked mussels, fennel fronds and crostini.