Broccoli cream soup with Setra mussels and confi tomatoes

cooking time

difficulty level

Ingredients for 4 serves:

2 cans of mussels in Setra garlic sauce Setra;

onion 100 g;

potatoes 400 g;

4 tbsp of olive oil;

broccoli 800g;

sun-dried tomatoes 50 g;

vegetable broth 500 ml;

Setra sea salt;

ground black pepper to taste.

For vegetable broth:

water 0,5 l;

2 medium carrots;

1 small onion.

The recipe is provided by: Сhef Salvatore Burgo

Preparation:

1 Prepare the vegetables: wash and peel. Chop the potatoes, carrots and onions, and split the broccoli into florets.
2 Boil the vegetable broth.
3 Fry potatoes with onions in olive oil until half-cooked. Add the potatoes to the vegetable broth and cook over low heat until the potatoes are ready.
4 Add broccoli to the broth and cook for another 5-6 minutes. Add salt and pepper to taste. Set aside a few broccoli florets for garnish.
5 Cool the resulting soup, pour into a blender and grind to a puree.
6 Heat the mussels slightly in Setra garlic sauce (along with the sauce).
7 Put the soup on plates, add the sun-dried tomatoes, broccoli florets, and Setra mussels.