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Fennel cream soup with mussel meat

Fennel cream soup with mussel meat

for four

INGREDIENTS:


  • one package Kaluri Chilean mussel meat
  • one fennel
  • one carrot
  • one potato
  • 200 ml fish stock
  • 200 ml coffee cream (10%)
  • salt
  • pepper

Grissini and olive oil for serving


PREPARATION:


Clean, peel and chop the vegetables. Cook in fish stock until tender and then blend. Add cream. Heat to simmer, add mussel meat and season with salt and pepper.

Serve immediately with grissini and a splash of olive oil