Mustard mussel soup with carrot

Name: mustard mussel soup with carrot
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g winter carrot bag 1 kg; 1 bag potatoes peeled boil solid (450 g); 1 el oil vegetable; 1 bag sliced leek 300 g; 4 el mustard jar of 215 g; 1 pot broth with chicken 340 ml; 300 g boiled mussels bag of 450 g, frozen; 100 ml cream culinary pack of 200 ml; 2 twigs parsley bag of 30 g; multigrain stick bread

A tasty Dutch recipe. The main course contains the following ingredients: fish, winter carrot (bag 1 kg), potatoes (peeled boil solid (450 g)), oil (vegetable), sliced leeks (300 g), Dijon mustard (jar 215 g), broth with chicken (340 ml), cooked mussels (bag 450 g, frozen), cream culinary (packet 200 ml), parsley (bag 30 g) and multigrain bread.

Ingredients

Directions

Peel the pine and cut into slices.
Cut potatoes into cubes.
Heat oil in large pan and add slices of carrot.
Create leeks and potato cubes through them.
Bake everything in a stirring process and then add mustard.
Broth and pour 3 pots of water.
Cook the soup for about 12 minutes.
Add mussels to soup and heat for 2-3 minutes until tender.
Add cream.
Mix the potatoes along the edge of the pan with a spoon.
Add pepper and salt to taste.
Soup into large bowls, garnish with chopped parsley.
Add baguette..

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Nutrition

505Calories

Sodium0% DV1.665mg

Fat37% DV24g

Protein44% DV22g

Carbs17% DV50g

Fiber16% DV4g

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Mustard mussel soup with carrot

Ingredients

Directions

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