Ingredients2 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 |
MethodIn 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. |
Serving Suggestion
Serve with hot bread & hard butter.
Variations
Substitute the mussels with asparagus, broccoli, butternut, cauliflower, potato, pumpkin or spinach for a veggie version.
