Soup: Cream Of Leek Soup With Mussels (bon Ap

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Title: SOUP: CREAM OF LEEK SOUP WITH MUSSELS (BON AP
Categories: Main dish, Potatoes, Soups
Yield: 6 servings

2 c Water
1 c Dry wine
3 Fresh Thyme springs or
1 teaspoon dried, crumbled
1 1/2 lb Mussels, scrubbed, debearded

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1/4 c (1/2 stick) butter
4 lg Leeks, chopped (white and
Pale greenparts only)
1 lb Russet potatoes, peeled,
Coarsely chopped
3/4 c Bottled clam juice

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3/4 c Half and half
3 tb Chopped fresh herbs (such as
Chives, parlsey and/or
Thyme)

Bring two cups water, white wine and fresh thyme sprigs to boil in large
pot. Add mussels, cover and boil until opened, about 4 minutes. Using
slotted spoon, transfer mussels to bowl. Discardy any unopened mussels.
Strain and reserve cooking liquid. Remove meat from shells and reserve.
Discard shells.

Melt butter in heavy large saucepan over medium heat. Add leeks and saute'
until just tender, about 4 minutes. Mix in potatoes and reserved mussel
cooking liquid. Cover and cook until potatoes are tender, about 35 minutes.
Transfer leek-potato mixture to food processor. Add clam juice and puree
until smooth. (Can be prepared 1 day ahead. Cover mussels and soup
separately and then refrigerate.)

Return soup to heavy large saucepan and bring to simmer. Stir in half and
half and reserved mussels. Cook until just heated through. Season to taste
with salt and pepper. Mix in chopped herbs and serve.

SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II.

Shared by Cate Vanicek

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