Today we bring you the soup which follows so well from the Moules Marinier the other week. This is a dead simple and tasty soup, be sure to have loads of crusty bread to soak up all the flavour. As with any leftover dish you can add whatever you have the flavours in this soup are fairly strong, if it tastes nice with spice or white wine you should be fine.
You will need. - Serves about 4, 5 at a push.
The cream and wine stock from the Mussels. I had about 1 litre
1 Fennel bulb
1 Leek
Paprika
Chilli Powder
Method.
1. Finely shred the Fennel and Leek. Sweat until soft in a large sauce pan.
2. Add the Paprika and Chilli Powder. Start with 1 teaspoon of each. You can always add, its more tricky to take out.
3. Once the spice has cooked into the greens, and before it all starts to burn, pour in the stock. Add in any cream and/or leftover wine.
4. Bring to the boil, make sure it is boiled through. Leave it a few minutes, might need stirring.
5. Add in some fresh parsley.
6. Serve with oven warmed bread.
No comments:
Post a Comment