User Manual

Stews and soups 31
CREME SOUP:
1 kg unshelled blue mussels
1 bay leaf
5 peppercorns
1 leek, 120 g
1 shallot, 30 g
50 g butter
40 g flour
2 tsp tomato purée or
10 g tomato sauce
500 ml water
Salt
Pepper
100 ml cream
Basil leaves
Per serving
298 kcal, 12 g carbs, 23 g fat,
13 g protein
PREPARATION
1. Clean the mussels and remove the beards.
Sort out damaged and open mussels. Place the mussels,
bay leaf and peppercorns in a pan, cover and heat for
approx. 3 minutes at setting 9. Stir, replace the lid and
heat for 1 more minute.
2. Take the mussels out of the pan. Pass the resulting
stock through a sieve and place 300 ml to one side.
Using only the opened mussels, remove the meat and
place to one side.
3. Wash and trim the leek, peel the shallots and chop
everything finely. Put the butter in a pan and fry the
shallots at setting 9 for approx. 2 minutes until soft.
Stir occasionally. Then turn down to setting 7 and fry
for around another 3 minutes. Add the meat from the
mussels, flour and tomato purée and fry for 1 minute,
stirring constantly.
4. Pour in the water and mussel stock. Cover with the
lid and bring the soup to the boil at setting 9 for
approx. 3 minutes. Then turn down to setting 4 and
simmer for 15 minutes. Stir occasionally.
5. Purée the soup and pass through a sieve.
Add the cream. Season with salt and pepper to taste
and serve garnished with basil leaves.
Tip:
For the soup you need at least 800 ml liquid
(300 ml mussel stock and 500 ml water). If you do not
have enough stock, top up with water as required.
You can replace the pepper with curry. Serve the soup
with croutons.