Mussel soup III
SoupsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Mussel soup III
| 1 | tsp | Chopped dill |
| 1 | clove | Garlic |
| 1 | dl | Whipped cream |
| 1 | pinch | Saffron |
| 1 | dl | Dry white wine |
| 125 | g | ECCO seafood clams, drained |
| 2 | dl | Fish broth |
| 50 | g | Leeks |
| 50 | g | Celery |
Instructions for Mussel soup III
To prepare the Mussel soup III recipe, please follow these instructions:
Pears and celery are cut in ½ x ½ cm and swirled in a pot of chopped garlic. When the vegetables are ready, add the white wine, which is boiled until it is reduced to approx. The half.
The fish bouillons are added and boiled. The drained mussels come in and the soup is fitted with the cream. Add dill and saffron.
Boil the soup and season with salt and pepper.
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