This is Jane Grigsons recipe for Mussel and Pumpkin Soup.
Ingredients
- 1 lb slice pumpkin seeded,peeled and cut in 2 cm cubes
- 2 oz banana shallots trimmed and finely sliced
- 1 large leek ( white part only) trimmed and sliced
- 4 oz organic carrots chopped roughly
- 5 oz potatoes peeled and chopped
- 2 oz unsalted butter
- 2 lb fresh mussels cleaned
- 6 fl oz dry cider
- sea salt and freshly ground black pepper
- 1 fresh hot red chilli
- 6-7 fl oz creme fraiche
Servings:
Instructions
- Heat half the butter over a gentle heat in a heavy saucepan and sweat the vegetables, covered, for about 5 minutes, shaking the pan occasionally.
- Meanwhile open the mussels in the cider, discarding any that remain closed. Remove the mussels from their shells, resrving the liquor in the pan. Discard the shells.
- Carefully strain the liquor into the pan with the vegetables and add 1 3/4 pints water.Add the whole chilli and simmer for about 15 minutes until the vegetables are tender. Season .
- Remove the chilli and liquidise the soup, then sieve back into the pan.
- Just before serving bring the creme fraiche to the boil, stir into the soup and heat through to simmering point. Check the seasoning and add the mussels.
- Serve with slices of french bread rubbed with garlic or toasted.
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