Recipe #1548
Pumpkin and Mussel Soup
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
6
servings
servings
Wine & food pairing
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Recipe ingredients
- 2 small leek sliced thin
- 1/2 cup (125 mL) diced parsnip
- 1/2 cup (125 mL) diced carrots
- 5 cups (1.25 litre) reconstituted chicken broth
- 2 1/2 cups (625 mL) steamed and mashed pumpkin
- 1 tsp. (5 mL) dried thyme
- Salt and pepper to taste
- 1/2 cup (125 mL) 2% milk
- 24 steamed and shucked mussels
Preparation
In a large saucepan, using butter and oil, brown the leek, the parsnip and the carrots on low heat, for approximately 10 minutes.
Add the other ingredients, except for the milk and mussels, and bring to a boil.
Lower the heat, cover and simmer for approximately 10 minutes.
Purée the soup using a blender and put it back in the saucepan.
Add the milk and heat the bisque (do not bring to a boil).
Before serving, add 4 to 6 cooked mussels per plate and garnish with chive
Suggestion
For a spicier flavour, add 2 mL (1/4 teaspoon) of dehydrated hot pepper.Serve this soup in a hollowed out pumpkin, instead of a tureen, and add whole wheat croutons.
Occasion: Halloween
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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