Description
The recipe comes from Julia child. Opinion on the soup were divided. One Supplement asked and someone took it. Their portions ate everything. Post the recipe for the audience, loving the unusual seafood. The number of products in this recipe is reduced by 1/3 from the original recipe, as I have in the specified amount of liquid they did not fit.
Ingredients
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Mussels
0.5 kg
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Onion
0.66 cup
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Garlic
1 tooth
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Parsley
0.5 handful
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Vermouth
2 cup
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Butter
2 Tbsp
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Carrots
3 piece
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Leeks
1 piece
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The Apium graveolens Dulce
1 piece
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Cucumber
1 piece
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Broth
4 cup
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Flour
3 Tbsp
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Milk
2 cup
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Curry
2 tsp
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Salt
2 tsp
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Black pepper
1 tsp
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Bay leaf
1 piece
Cooking
Suppression. Heat the butter in a saucepan, beat in the garlic and onion. A few minutes fry on medium heat. Add parsley and mussels, stir, add the vermouth, add the heat to high, close the lid and simmer for 3-4 minutes. Turn off the heat and leave under the lid.
Chop the vegetables (onion, leek, celery, carrot, cucumber) into strips (the size of a toothpick).
Heat oil and fry vegetables, except cucumber, about 10 minutes.
Pour hot broth, add the Bay leaves. Close the lid and cook for 15 minutes until the vegetables are soft. Cucumber add 2-3 minutes before the end of cooking.
The sauce is Roux. Fry the flour, butter, curry, avoiding darkening. You need to constantly interfere.
Remove from heat and stir in the hot milk. Cook on low heat for 3 minutes. salt, flavoring.
Collect the soup. Add to broth with vegetables steamed mussels. Stirring constantly, introduce the basis of ru. Recommend: dissolve Roux in a Cup of broth and a thin stream pour in the soup. Salt, season, bring to a boil and voila... done.
When serving sprinkle with herbs. You can add a spoon of sour cream. Bon appetit.
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