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home Culinary recipes First meal German and Austrian soups Sylter Muschelsuppe Clam Soup

Sylter Muschelsuppe Clam Soup

Sylter Muschelsuppe Clam Soup

Category: First meal
Kitchen: german
Sylter Muschelsuppe Clam Soup

Ingredients

Mussels in shells or a bag of frozen 1.5KG
Carrot 250 g
Parsley root 1 PC
Celery root 1/4
Onion 2 pcs
Butter 75 g
White wine 1 l
Salt taste
Sugar 1 pinch
Pink paprika 1 tsp
Tomato paste 1 tbsp. l.
Coarsely crushed pepper 1/2 tsp
Red paprika, finely chopped 1 small pod
Shallots, finely chopped 2 pcs.
Garlic croutons

Cooking method

  • The recipe is taken from the amazing book "Germany. Gastronomy." Highly recommend for those interested in unadapted traditional German cuisine. There are a lot of recipes that I have exhibited from this book.
  • Preparation
  • Sylter Muschelsuppe Clam Soup
  • - We wash and peel the carrots, parsley root (I have dried) and celery, cut into small cubes, peel and chop the shallots into small cubes. Melt one tablespoon of butter in a saucepan and simmer the vegetables on it until transparent. Then add the diced bell pepper.
  • Sylter Muschelsuppe Clam Soup
  • Then we have 2 ways: soup with mussels in shells and with frozen mussels.
  • 1. The first is if the mussels are in the shells. The most interesting and tastier than the second one. But nowadays they are not easy to get. But if you are suddenly lucky, then the shellfish in the shells must be washed well, cleaned of dirt and sand and added to the vegetables on top, cover with a lid, reduce the heat and extinguish for a couple of minutes. Then pour over with wine, add a little salt and cook over low heat for 6 minutes until the shells open. Then remove the shells, free the mollusks from the shells and set aside.
  • 2. The second way, thaw frozen ready-made mussels in advance in the refrigerator, add to the sautéed vegetables and simmer with them for a couple of minutes under the lid, then pour in the wine (I have half and half with vegetable broth).
  • - We continue to cook our soup. We take 2 tablespoons of butter and, stirring, pass the flour on it, then pour in a little broth from the mussels, season with paprika and tomato paste, pepper and sugar. Bring to a boil and simmer for a couple of minutes. Then we combine boiled vegetables with mussels with the contents of a saucepan, that is, with sauce. And cook until vegetables are ready.
  • Sylter Muschelsuppe Clam Soup Sylter Muschelsuppe Clam Soup
  • Serve with garlic croutons.
  • - Cut black bread into squares or cubes, sprinkle with vegetable oil, sprinkle with garlic salt or dry garlic, you can chop it fresh and send it to dry in a preheated oven for 5-7 minutes.
  • The soup is very tasty, but I cut the amount of wine by half, replacing it with vegetable broth. The soup is perfect for those who want to go on a diet and lose those extra pounds.


Mikhaska
I'm glad! Delicate soup turned out! Bantamweight! Delicate! Delightfully aromatic!
And I got some pink paprika somewhere! ... A magical dish - such a soup in the Siberian winter!
Bravo! Bravo! Bravo!
SmoroDinka
Rada-dmswhat an interesting soup. And how delicious it looks, mmmmm! Yum! Resetik wrote it down, thank you
 

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