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Home > Recipes > With Classic Roasted Vegetable Demi-Glace
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Leek, Potato & Mussel Soup
Serves 4
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Leek and potato soup is a classic in the realm of comfort soup. Add mussels to the simmering soup along with some Veggie-Glace Gold and it moves from simply superb to sublime simplicity. We like the mussels served in their shells. Remove them if you prefer.
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Ingredients:
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- 5 large leeks, well washed
- 4 T. (60 mL) unsalted butter
- 1 lb. (454 g) baking potato, peeled and chopped
- 1½ oz. Veggie-Glace Gold®
+ 3 c. (750 mL) hot water
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- 2 c. (500 mL) milk
- 1 lb. (454 g) mussels, scrubbed and debearded
- Salt and white pepper to taste
- 2 T. (30 mL) minced fresh chervil or 2 t. (10 mL) dried chervil
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Thinly slice white and pale green parts of leeks. You should have about 4 c. Thinly slice about 1 c.
(250 mL) of the remaining green part of the leek and set aside. Melt butter in a large casserole over medium heat. Add leeks, cover, and sweat over medium-low heat until tender, about 15 minutes, stirring occasionally. Add potatoes and diluted
Veggie-Glace Gold®. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 20 minutes. Transfer to an electric blender or food processor and purée until smooth. Return to pot, stir in milk, and bring to a boil. Turn heat to medium, add mussels, salt and pepper, reserved sliced leek, and chervil. Cook until mussels open. Taste to adjust seasonings and ladle into warmed wide soup bowls. Discard any mussels that do not open.
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