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Рецепт Clam And Mussel Chowder With A Light Curry Froth

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0 голосов | 1561 визит
Порций: 4

Ингредиенты

Cost per serving $4.84 view details

Инструкции

  1. In a saucepan heat the butter over medium heat. Add in the onions, pear or possibly apple, garlic, bay leaf and thyme, and sweat till the vegetables are soft. Stir in the curry pwdr, turmeric, cream and stock. Bring to a boil and remove from heat. Season with salt and pepper.
  2. Puree in a blender and strain the mix. Transfer to a clean saucepot and heat. Adjust seasoning and keep hot.
  3. Clam And Mussel Chowder:Place the clams and mussels in a large pot with the garlic, shallot, thyme, bay leaf and wine. Cover and bring this to a light boil till the clams and mussels have opened. Remove from the heat. Strain the liquid into a pot and remove the clams and mussels from their shells and set aside.
  4. Reduce the reserved liquid by about one-half. Add in the heavy cream and bring to a simmer. Whisk in butter. Season with salt and white pepper and add in lemon juice to taste. Add in the reserved clam and mussel meat to the soup and heat. Keep hot.
  5. To Serve:Place some of the mix of celery, carrot and potato and place on the bottom of four bowls.
  6. Whisk the hot curry cream till it is foamy. Place some of the curry froth on top of the vegetables.
  7. Ladle the warm soup into the bowls. Spoon a little curry foam on the soup. Serve immediately.

Nutrition Facts

Amount Per Serving %DV
Serving Size 437g
Recipe makes 4 servings
Calories 534  
Calories from Fat 281 53%
Total Fat 31.86g 40%
Saturated Fat 17.91g 72%
Trans Fat 0.0g  
Cholesterol 164mg 55%
Sodium 480mg 20%
Potassium 1081mg 31%
Total Carbs 26.42g 7%
Dietary Fiber 4.1g 14%
Sugars 5.4g 4%
Protein 31.69g 51%
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