Spinach, Fennel Bulb & Mussel Cream Soup

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Spinach, Fennel Bulb & Mussel Cream Soup

A gorgeous and subtle soup that can:

--be finished/altered in any number of ways, and

--can make a complete meal with, say, a rye bread and brie grilled cheese.

• 1 pkg fresh spinach (about 4 cups, pressed)
  
• 1 kg cultivated mussels (1 mesh bag, or about 2.5 lbs.)
  
• 1/4 c butter
  
• 1 c water
  
• 1 T flour
  
• 1 c 35% cream
  
• 1/4 c Pernod
  
• 1 c white wine
  
• 3 garlic
  
• 1 T fennel or anise seeds (*not* star anise)
  
• 1 bulb fennel
  
• 1 onion
  
• 1/4 c olive oil
  

In large skillet/marmite over medium-high, heat olive oil. Add onions and garlic and sweat them, avoid browning. Add bulb fennel, chopped, and anise seed/fennel seed. When onions transluscent, add spinach and cover for 5-7 mins, turning heat down to low. Remove cooked fennel bulb/spinach and seasonings to a bowl.

In same pot, add water and white wine over high heat. Pick through mussels to eliminate open ones that don't close when tapped on counter. When liquid boils, add mussels and cover for 10 minutes. Remove mussels to bowl and turn heat off broth. Reserve and strain mussel broth to eliminate sand/shells.

In same pot, add butter and flour over medium heat and stir for about 5 minutes, to make a blonde roux. Add cream and whisk until thick and smooth. Add shelled mussels and spinach mixture, stirring. Add Pernod and stir 2-3 minutes. Puree partially, totally, or not at all, as desired. If too thick, thin with bottled clam juice. Serve sprinkled with flat leaf parsley or basil oil.

Keywords: Soup, Blender, Seafood, Healthy Choices, Easy

( RG1278 )