Jerusalem artichoke soup with steamed blue mussels
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • 2 pounds (about 1 kg) blue mussels
  • 2 2/3 cup (400 ml) water
  • 1 pound (about 500 g) Jerusalem artichokes
  • 1 onion
  • 1 small leek
  • 1 clove garlic
  • 1 tbsp butter +
  • 1 tbsp olive oil
  • 2 cups (about 500 ml) vegetable stock
  • 6 tbsp white wine
  • 6 tbsp cream
  • 1 tbsp balsamic vinegar

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