2 Tbsp butter
2 Tbsp light olive oil or coconut oil
1 large onion, peeled & diced
2 leeks, cleaned & sliced
1 tsp barbeque spice
2 tsp finely chopped garlic
½ tsp dried parsley
½ tsp dried thyme
1 Tbsp freshly chopped chives
500g mussel meat
2 Tbsp self-raising or cake flour or
White Onion Soup Mix (Banting/LCHF)
250ml chicken or vegetable stock
500ml full cream milk, or
250ml fresh cream & 250ml milk
freshly ground salt & pepper, to taste
freshly chopped chives, for garnish
In a large saucepan over a medium-high heat, melt the olive oil & butter and stir-fry the onions & leeks until soft & golden.
Add the barbeque spice, garlic, parsley, thyme, chives & mussel meat & stir-fry for 2 mins.
Stir in the flour and cook for 1 min.
Add the stock & heat while stirring.
Stir in the milk & season with salt & pepper.
Bring to a gentle boil, turn down the heat and simmer covered for 5 mins.
Turn off the heat & allow to cool uncovered for 5 mins.
Blitz the soup until completely smooth.
Re-heat the soup while stirring.
To serve, pour the soup into heated soup bowls and garnish with chopped chives.
Serve with hot bread & hard butter.
Substitute the mussels with asparagus, broccoli, butternut, cauliflower, potato, pumpkin or spinach for a veggie version.