Cream of Potato Soup with Roasted Garlic and Mussels
Ингредиенты
- 10 small cloves garlic, peeled and halved
- 3 tbsp (45 ml) olive oil
- 2 leeks, chopped
- 3 russet potatoes, peeled and diced (about 3 cups)
- 5 cups (1.25 litres) chicken broth
- 3 small cloves garlic, peeled and thinly sliced on a mandolin
- 3 tbsp (45 ml) canola oil
- 1/4 cup (60 ml) white wine
- 1 shallot, peeled and chopped
- 2.2 lb (1 kg) fresh mussels, scrubbed clean and trimmed
- Salt and pepper
Инструкция
- In a pot over medium heat, brown the garlic in the oil. With a slotted spoon, remove the garlic and set aside on a plate. In the same pot, soften the leeks in the garlic oil until translucent. Add the potatoes, broth and browned garlic. Bring to a boil.
- Cover and simmer for about 25 minutes or until the potatoes are tender.
- In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.
