Creamy mussel soup
Ingredients (serves 4)
- 600g fresh mussels
- 250 ml fish broth
- 200 g carrot
- 50 ml skimmed milk (lactose free in case of
- intolerance)
- 50 g onion
- 20 g extra virgin olive oil
- A pinch of paprika or turmeric (optional)
Method
- 1. Peel and wash the carrot and onion. Cut them into small pieces and place them in a
- microwaveable container or bowl. Cover and cook in the microwave for three to four minutes at maximum power, until soft.
- 2. Wash the mussels properly and cook in the microwave (covered with a plate) un-til they open.
- 3. Remove the mussel meat and add it to a container suitable for blending. Add the rest of the ingredients.
- 4. Blend all together until a smooth crème of soup is obtained.
- 5. Heat the crème soup in a pan and serve.
