Creamy mussel soup with spring onion and dill

Name: creamy mussel soup with spring onion and dill
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg Mussels; 500 ml chicken bouillon from tablet; 100 ml White wine; 2 tablespoons oil; 3 bunch onions in rings; 2 stems celery in thin arcs; 125 ml creme fraiche; 1 bag fresh dill (15 g) finely chopped

A tasty Dutch recipe. The starter contains the following ingredients: fish, mussels, chicken broth (from tablet), white wine, oil, spring onions (in rings), celery (in thin bows), crème fraîche and fresh dill ((15 g) finely chopped).

Ingredients

Kitchen Stuff

clean tea towel without detergent smells

Directions

Wash the mussels; discard broken and opened ones (which do not close after a tap on the counter).
Bring the mussels in the stock and the wine to the boil and cook for 2-3 minutes, until they are open.
Take the mussels out of the pan.
Hang a sieve over another pan, place a tea towel over it and pour the mussel coke on it.
Take the mussels from the shell (keep 12 mussels in the shell).
Heat the oil in a soup pan and fry the spring onion and celery for 2-3 minutes.
Stir in the crème fraîche, pour in the mussel liquid and bring it to the boil.
Let the soup simmer for 15 minutes.
Warm the mussels with you for the last 5 minutes.
Sprinkle with dill..