Ingredients
- 100 g Unsalted butter (Unsalted butter)
- 100 g Leek (Leek (about ½ leek), finely sliced)
- 150 g Potato (Potato (about 1 small potato), peeled and finely sliced)
- 1 ml chicken stock (Good-quality flavoured stock (chicken, vegetable or mussel))
- 100 g Potato (New potatoes (tiny Jersey Royal ‘mids’ are ideal))
- 1 piece Lime (Dried black lime)
- 500 g Mussels (Mussels, washed and beards removed)
- 0.05 ml dry white wine (Splash white wine)
- 1 piece Lime (Lime, zest and juice only)
- 500 g Spinach (Nettles, picked from their stems and washed, a few tiny ones reserved for garnish)
- 100 g crème fraîche (Crème fraîche or thick yoghurt)
Instructions
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Melt half the butter in a pan, add the leek and potato with a pinch of salt, and cook until translucent. Add stock and simmer until vegetables are very soft (about 5 minutes if thinly sliced).
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In a separate pan, boil new potatoes in salted water until tender. Drain and set aside.
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Steam mussels with white wine until they open. Remove mussels from shells, reserving cooking liquor. Discard any unopened mussels.
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Add lime zest and juice to the mussel cooking liquor. Strain the liquor into the soup.
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Add nettles to the soup and blend until smooth. Season to taste.
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Serve soup garnished with crème fraîche or yogurt, mussels, new potatoes, reserved nettles, and wild garlic or leek flowers.
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