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Pumpkin and mussels soup
Author:
Les Cultures de chez nous
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Preparation
30
Baking
30
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1,25 liter (5 cups) of concentrated chicken broth
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of parsnip
125 ml (1/2 cup) of diced carrots
625 ml (2 1/2 cups) of pumpkin, steamed and reduced into puree
5 ml (1 teaspoon) of thyme
Salt and pepper up to taste
125 ml (1/2 cup) of milk
24 steamed and shelled mussels
Finely chopped fresh chive (optional)
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Pumpkin and mussels soup
From
Oct 05
to
Jan 01
Preparation
In a casserole, with a mixture of butter and oil, brown at low heat Les Cultures de chez nous sliced leeks, parsnip and carrots for 10 minutes. Add ingredients left except milk and mussels then bring to a boil. Lower heat, cover and simmer 10 minutes.
Reduce soup into puree with a mixer and set back in the casserole. Add milk and heat up bisque without boiling.
When serving, add 4 to 6 cooked mussels per plates and garnish with chive.
Chef's notes
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