TOMATO and FENNEL SOUP w/ MUSSELS
4-6 Servings
Introduction
The combination of briny clam juice with acidic and sweet tomato soup is a phenomenal combination with a broth that is deep with flavor but finishes with a briny sweet lightness that is so good.
Ingredients
Soup
3lbs. black mussels
2lbs. plum tomatoes, deseeded
8 ounce dry white wine
8 ounces stock, vegetable
2 garlic cloves, chipped
8 oz Spanish onion, diced
1 ea Fennel bulb, rough chopped
4 oz Heavy Cream
4 TBLS Butter
Salt and White Pepper
Basil Oil
1lb. basil leaves
4 oz extra virgin olive oil
Steps
In a large stock pot saute the onion, fennel and garlic until translucent, do not brown vegetables. Add tomatoes and stock. Simmer on medium heat for 15-20 minutes.
In a second stock pot over high heat add the wine and mussels. Cover with lid and steam mussels for 4-5 minutes or until all mussels have opened. Discard any mussels that have not opened. Remove mussels from the pot and strain the liquid directly into your simmering soup pot. Clean mussels by removing the from their shell. Reserve mussels.
Once tomato and fennel are tender process the soup in a blender along with half of the cleaned mussels until smooth. Strain soup using a fine china cap into a clean pot. Process until all soup is blended. Over low heat add heavy cream, adjust seasoning with salt and white pepper.
Basil Oil
Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Strain oil through a fine chinoise or coffee filter. Reserve
Ladle soup into serving bowls, garnish with remaining whole mussels for garnish, drizzle with basil oil.