Mussel Soup with Avocado

Soups | Kazakhstani cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Mussel Soup with Avocado

Ingredients

Mussels - 3 lbs
Leek - 24.7 oz
Avocado - ½ pieces
Marinated cherries - 4.1 oz
Light Beer - 12 fl oz
Cream - 7 fl oz
Butter - 2 spoons
Thyme - 4 stalks
Dill - 1.1 oz
Salt - a pinch
White Pepper (whole) - a pinch

Step by Step guide

Step 1

Chop the white and light green parts of the leek stems, then rinse them under cold water and pat dry.

Step 2

In a deep skillet, heat the oil and sauté the onion over medium heat, stirring, until it becomes soft. Add the thyme and cook, continuing to stir, for another minute.

Step 3

Pour in the beer and one and a half cups of water, cover the saucepan loosely with a lid, increase the heat, and bring to a boil. Add the mussels and replace the lid. Once the soup comes to a boil again, cover the saucepan with the lid and simmer, stirring occasionally, for another four minutes.

Step 4

Transfer the opened mussels to a large bowl and remove the meat from them. Discard any mussels that did not open after eight minutes.

Step 5

Strain the broth through a sieve into a two-liter saucepan. Add the cream, salt, and white pepper, and heat over medium heat without bringing it to a boil, then add the mussels.

Step 6

Peel half an avocado and cut it into small cubes. Halve the cherry tomatoes and mix them with the chopped dill and avocado. Ladle the soup into bowls, adding the avocado and tomatoes to each serving.