Description
In childhood I really liked the song "the birch, the Rowan tree, Bush willow over the river... ". Who are "lustraciji" I thought it was very vague. Years passed, and now I dedicate this dish to these mysterious creatures. Moderately simple and immensely tasty.
Ingredients
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Cauliflower
500 g
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Leeks
200 g
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Shallots
1 piece
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Chives
1 coup
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Mussels
200 g
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Broth
1 l
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Cream
100 ml
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Dry white wine
250 ml
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Butter
40 g
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Flour
1 Tbsp
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Curry
1 tsp
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Salt
-
Black pepper
Cooking
This photo shows the main ingredients of meals.
Finely chop shallots, defrost the mussels and fold these ingredients into a small pan.
Pour the wine and bring to a boil. Then simmer on medium heat without a lid.
When the wine is evaporated, remove the pan from the heat, cover with a lid and leave aside.
In a large cast iron pot melt butter and fry in it the sliced leeks.
When the leeks will become characteristic translucency, add flour and curry. Stir.
After a minute pour in the broth and increase the heat.
Meanwhile, dismantle the cauliflower into small florets.
Once the broth is boiling, add the cabbage. Cover with a lid and leave to stew under the lid on low heat for 35-40 minutes.
After this time, remove from heat, let cool a bit and puree them in a blender. Pour in the cream and mix thoroughly. Sprinkle with salt and pepper to taste.
Pour the finished soup a La carte dishes (kokoty, tureens, plates).
Top each serving add mussels with shallots and sprinkle with fresh chopped chives.
Served hot.
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