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Cream Of Carrot and Mussel Soup
Cream Of Mussel and Carrot Soup
(Zuppa di Cozze e Carota)
 
 
Ingredients:

For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick

For the Soup:
30 mussels, scrubbed and beards removed
1 and 1/2 lbs (675 grams) carrots
2 and 1/2 oz (65 grams) butter
2 pinches of sugar
7 fl oz (200 ml) dry white wine
1/2 garlic clove
1 tablespoon chopped fresh flat-leaf parsley
Salt 

Directions:

Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.

Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.

Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.

When the fat has solidified on the surface, remove and throw it away.

Chicken stock may be served as a broth with gnocchi or julienne vegetables. Serves 4 to 6.

Prepare the Soup:
Dice two carrots and slice the remainder.

Melt 1 oz (25 grams) of the butter in a saucepan, add the diced carrots, a pinch of salt and a pinch of sugar and cook over a low heat, stirring occasionally, for about 5 minutes.

Remove from the heat and set aside.

Melt the remaining butter in another pan, add the sliced carrots, a pinch of salt and a pinch of sugar and cook over a low heat, stirring occasionally, for 5 minutes.

Pour in the chicken stock and simmer for about 20-25 minutes.

Transfer to a food processor and process to a puree.

Get rid of any mussels with broken shells or that do not shut immediately when tapped.

Heat the mussels in a frying pan with the wine and garlic for 5 minutes until the mussels open.

Discard any of them that remain closed.

Remove the mussels from their shells.

Reheat the carrot puree, then pour into a soup serving bowl and add the diced carrots and the mussels.

Sprinkle with parsley and serve immediately. Serves 4.

That's it!
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