• 24 steamed and shucked mussels
  • 1 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) each diced parsnip and carrots
  • 1,25 liter (5 cups) reconstituted chicken broth
  • 625 ml (2 1/2 cups) steamed and mashed pumpkin
  • 5 ml (1 tsp.) dried thyme
  • Salt and pepper to taste
  • 125 ml (1/2 cup) milk 2 %
  • Chive
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  • In a large saucepan, using butter and oil, brown leeks, parsnip and carrots over low heat, for approximately 10 minutes. Add the other ingredients, except for the milk and mussels, and bring to the boil. Lower 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.

Chef's notes