Mussels in chicory cream soup

Name: Mussels in chicory cream soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 pistons Chicory (about 750 g); 2 Shallots; 15 g Butter or margarine; 1 TEASPOON Sugar; 600 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 12 Mussels; 100 ml White wine; 6 Stem(s) Chervil; 150 g Whipped cream

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 pistons Chicory (about 750 g)
2 Shallots
15 g Butter or margarine
1 TEASPOON Sugar
600 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
12 Mussels
100 ml White wine
6 Stem(s) Chervil
150 g Whipped cream

Directions

1
Wash the chicory and remove the outer leaves. Halve the chicory, cut out the stalk and chop the leaves into small pieces. Peel and chop the shallots. Melt the fat in a saucepan. Add chicory and 1 teaspoon sugar and caramelise slightly. Add stock, season with salt, pepper, sugar and some lemon juice and let simmer for about 30 minutes
2
Clean and sort the mussels. Boil up white wine, add mussels and simmer covered for about 10 minutes. Lift out mussels, remove unopened mussels. Let the mussels cool down. Remove the mussel meat from the shells.
3
Wash the chervil, shake dry and finely chop the leaves of 4 stems. Pour cream into the soup, bring to the boil, puree finely and season to taste. Add chervil and arrange in bowls. Place the mussel meat in the middle and garnish with the remaining chervil