Light Soup with Seafood
Prepare a quick and useful soup with seafood. Feed the family or loved ones, enjoy the sunny days and be happy. What I like in this soup is versatility and texture. About first one, I understand that here can be any ingredients: mussels, shrimps, scallops, octopuses, as well as mushrooms, chicken pieces and so on. Even good chorizo pieces. And texture – here we get not the usual cream soup or mashed potatoes, but rather a liquid but thick soup.
Therefore, take any additions to this soup, everything will work. You know, it has such an easy anise taste, a bit spicy. It is very good for the summer, such flavors are easily invigorated, and there is no gravity after.
Ingredients
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Mussels6-8 pcs
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Fennel1 pcs
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Stalk of celery1 pcs
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Potato2 pcs
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Chicken broth800 ml
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Chili pepper1 pcs
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Paprika1 tbsp
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Parsley- to taste
Steps
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1. Rinse the mussels, transfer them to a saucepan with cold water and cook over medium heat until the mussels open (discard unsealed), drain the water.
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2. Finely chop the celery, fennel and chili.
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3. Fry the celery and fennel in a deep saucepan with olive oil until it is homogeneous for about 5 minutes.
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4. Cut potatoes into small cubes so that they will cook faster.
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5. Add to a saucepan and cover with chicken broth. Bring to a boil, loosen the fire and cook until the potatoes are ready.
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6. Pry the soup with a submerged blender until it is uniform. If necessary, add some boiling water.
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7. Soup must be homogeneous and very liquid, do not be afraid to add a little extra water. Spread on plates, decorate with chili, paprika and parsley. At the top, place the opened mussels in the sashes.
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8. And yes, celery and fennel are very obligatory here, try to find them and pleasantly be surprised by the obtained taste and aroma.
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