Soup recipe molds

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Ingredients for 6 people:

  • 2 kg of molds
  • 2 leeks
  • 1 onion
  • 3 cloves of garlic
  • 1 tomato pulp box
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 large dried fennel branch
  • Olive oil
  • 1 pinch saffron
  • Salt and white pepper


Ingredients for rust:

  • 1 large sliced bread wet
  • 1 egg yolk
  • 1 garlic clove
  • 20 cl olive oil
  • Cayenne pepper powder


To the accompaniment:

  • 1 string of bread for the croutons
  • 150 g grated cheese



In a large pot , put the mussels in water and heat over high heat. Wait until they open and stop the fire. Take the mussels and reserve the water.

Chop the onion, leeks and garlic. Saute onion and leek in a pan with high edges. Put the fire down. Add tomato paste, and garlic and stir everything. Wet with water molds, put fennel, bay leaf, and pinch saffron, season (very simply with salt) and bring to boil. Meanwhile, chop a handful of mussels and add them to the broth. Allow the soup to take the shellfish aroma (about 10 minutes).


Preparation of rust:

In a mortar, put a big sandwich very wet bread and crush ointment with a clove of garlic. Stir in egg yolk, then the side netting with olive oil, stirring constantly to mount rust. When we get the right consistency, season with salt, pepper and pinch of pepper powder.



Pour the soup into a beautiful bowl after placing the rest of the molds. Present croutons, rust and grated cheese in small hollow plates separate

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