Mussel, saffron and potato soup recipe
This smooth creamy soup with saffron and makes the best dinner-party starter. Garnished with mussels it has a touch of luxury but is easy to prepare.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Blender
- Food processor
- Fine-mesh sieve
- Colander
- Kettle
- Pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Soup plate
Ingredients
- a generous pinch saffron threads
- 2kg mussels
- 200ml white wine
- 1 large potato peeled and cut into 1cm dice
- butter
- 1 tbsp sunflower oil
- 1 medium onion halved and sliced
- 2 sticks celery destringed and sliced
- 1 fat clove garlic finely chopped
- 1 fresh bay leaf
- 3-5 tbsp single cream
- a pinch salt flakes
- shredded celery leaves to garnish
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