Potato and Watercress Soup with Mussels

Name: Potato and Watercress Soup with Mussels (Potage au cresson et moules)
Cuisine: Swiss
Ingredients: 40 g (1½ oz) shallots, skinned and finely chopped; 300 g (11 oz) raw potatoes, peeled and diced; 2 bunches of fresh watercress, tough stalks removed; 500 ml (18 fl. oz) strong fish stock; 500 ml (18 fl. oz) strong white chicken stock; 500 g (1 lb, 2 oz) mussels; 50 g (2 oz) leek finely cut; 50 g (2 oz) carrots finely cut; 50 g (2 oz) celery finely cut; 1 sprig of thyme; 1 clove of garlic, unskinned and crushed; 150 ml (¼ pt) fish stock

Potage au cresson et moules

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

40 g (1½ oz) shallots, skinned and finely chopped
1 clove of garlic

Europe
Switzerland
France
Soup
Gluten-free

Method

Sweat the shallots and garlic gently in a non-stick pan.
Add the leek, potatoes and watercress leaves, reserving twelve leaves for garnish.
Sweat until soft without allowing the ingredients to brown, then add the stocks and boil up once.
Purée the soup in the liquidizer, pour into a saucepan and season.
Wash the mussels thoroughly an