Cream Of Endive Soup With Mussels - cooking recipe

Ingredients

1 tbsp butter
2 None shallots, peeled and diced
1 1/2 lbs endive, trimmed and chopped
1 tsp sugar
2 1/2 cups vegetable stock
1-2 tsp lemon juice
1/2 cup white wine
12 None fresh mussels in shells
2/3 cup heavy cream
1 tbsp fresh chopped chervil or tarragon, plus sprigs to garnish

Preparation

Melt the butter in a large pan, add the shallots and saute gently for 5 mins. Add the endive and sugar and saute for about 5 mins until the endive has lightly caramelized. Add the stock and lemon juice and season with salt and freshly ground black pepper. Simmer gently for 30 mins.
Just before the end of the cooking time, place the white wine in a small pan and bring to a boil. Add the mussels, cover and simmer for a few minutes until the mussels have opened. Discard any that remain closed. Strain the mussels and remove the mussel flesh from the shells.
Add the cream to the soup and heat through gently. Remove from the heat and use a stick blender to puree the soup. Adjust the seasoning to taste. Ladle into warmed serving bowls and top with the mussels and chopped chervil. Garnish with the chervil sprigs.