Cream of Cauliflower Soup with Mussels and White Wine
This cauliflower soup may looks fancy, but is absolutely easy to make.
Instructions
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1
In a large saucepan, bring the wine to a boil. Add the mussels. Cover and cook for about 5 minutes, stirring occasionally, until the mussels have opened. Remove the mussels from the pan and spread them out on a baking sheet. (This allows them to cool quickly and also stops the cooking). Remove and discard any that remain closed. Shell the mussels. Set aside in a bowl. Compost or discard the shells.
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2
Pour the cooking juices through a fine sieve. There should be 2 cups (500 ml) of liquid, otherwise add chicken broth as needed. Set aside.
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3
In the same pan, soften the onion in the butter. Add the cauliflower, potatoes, milk and reserved cooking juices. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 15 minutes or until the vegetables are tender.
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4
In a blender, purée the soup until smooth. Return the soup to the saucepan along with the cream and mussels. Reheat for 2 minutes. Adjust the seasoning.
This cauliflower soup may looks fancy, but is absolutely easy to make.
