Garlic and white wine soup with mussels and sage

• Large pot
• Small saucepan
• Hand blender

• 500g garlic, thinly sliced
• 500g potatoes, peeled and diced into small cubes
• 2 medium size white onions, peeled and roughly chopped
• 750ml milk
• 350ml white wine
• 85ml rapeseed oil
• Freshly ground black pepper
• Salt

Garnish

• Few twigs of sage
• 12 mussels, washed

1. Set a large pot with a thick bottom on medium-high heat. Add rapeseed oil and saute chopped onion with garlic until they softened.
2. Add potato, milk and white wine. Bring to a boil. Reduce heat and simmer uncovered until potatoes softened.
3. Using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
4. Add mussels and simmer for 5 minutes before serving. Discard any mussels that don’t open.
5. Ladle into the soup bowls and garnish with 3 mussels and fresh sage leaves.

Categories:
Fish and Seafood Gluten-Free Soup

Tags:
Garlic milk Mussels potatoes Sage White wine

Seasons:
Autumn Sumer Winter