Try this Soup- Cream of Leek Soup with Mussels (Bon Ap recipe, or contribute your own.
Suggest a better descriptionBring two cups water, white wine and fresh thyme sprigs to boil in large pot. Add mussels, cover and boil until opened, about 4 minutes. Using slotted spoon, transfer mussels to bowl. Discardy any unopened mussels. Strain and reserve cooking liquid. Remove meat from shells and reserve. Discard shells. Melt butter in heavy large saucepan over medium heat. Add leeks and saute until just tender, about 4 minutes. Mix in potatoes and reserved mussel cooking liquid. Cover and cook until potatoes are tender, about 35 minutes. Transfer leek-potato mixture to food processor. Add clam juice and puree until smooth. (Can be prepared 1 day ahead. Cover mussels and soup separately and then refrigerate.) Return soup to heavy large saucepan and bring to simmer. Stir in half and half and reserved mussels. Cook until just heated through. Season to taste with salt and pepper. Mix in chopped herbs and serve. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II. Shared by Cate Vanicek
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 110 | ||
Calories from Fat: 63 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 27.9mg | 1 % | |
Potassium 116mg | 3 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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