Potato and Leek Soup with Mussles
A rich potato and leek soup, bound with a garlic aioli and topped with poached Portarlington mussels. Two small serves as a starter or one large serve as a meal.
Allergens -
Gluten, Wheat, Mollusc, Egg, Fish.
Ingredients
Mussels, Potato, Leek, Cauliflower, Fish stock, Dry white wine, Onion, Parsnip, Oilve oil, Aioli, Celery.
Preparation and storage notes
Heat to 75 degees in a pan (5min) or microwave (3min) serve with garlic toast.