Cheese soup-puree with mussels

4 servings

30 minutes

Cheese cream soup with mussels is a refined dish of Italian cuisine that embodies the harmony of marine flavor and delicate texture. The recipe's history traces back to Mediterranean traditions where fresh seafood was combined with rich creamy notes to create warming and nourishing dishes. Potatoes and carrots give the soup a velvety consistency, while cream and melted cheese provide it with unique softness and richness. Sautéed mussels add a sophisticated salty depth, while red onion refreshes the taste with a hint of spiciness. This soup is perfect for both a cozy dinner and a festive table setting, pairing well with aromatic baguette or a glass of white wine that highlights its rich flavor palette.

Energy value per serving

• Calories: 913
• Proteins: 43.4g
• Fats: 50.5g
• Carbohydrates: 72.2g

Ingredients

• Potato: 6 pc
• Carrot: 1 pc
• Cream 25%: 500 ml
• Processed cheese: 3 pc
• Spices: to taste
• Red onion: 1 pc
• Mussels: 500 g

Cooking steps

1. Boil potatoes with carrots in broth until cooked.

   Required ingredients:

   • Potato: 6 pieces
   • Carrot: 1 piece

2. Do not drain the water in which everything was boiled.

3. Take a blender and chop everything until it becomes puree.

4. Add cream to the puree and put it back on the heat.

   Required ingredients:

   • Cream 25%: 500 ml

5. While the soup is boiling, cube the cheese, add it to the soup, and let it melt a little.

   Required ingredients:

   • Processed cheese: 3 pieces

6. Take the blender again and chop everything.

7. While the soup is boiling, sauté the mussels in a pan until cooked.

   Required ingredients:

   • Mussels: 500 g

8. When everything is ready, take a plate, place the mussels in it, pour soup over them, and garnish with thinly sliced red onion.

   Required ingredients:

   • Red onion: 1 piece
   • Spices:  to taste