Leek-potato soup, bacon, mussels and clams, chili oil


For the chili oil

  • 1 sweet red pepper
  • 2 cloves garlic
  • 30 g crushed hazelnuts
  • 20 cl of hazelnut oil

For the soup

  • 800 g floury potatoes
  • 2 leeks
  • 3 red onions
  • 150 g of smoked bacon
  • coconut oil

  • 2 tablespoon(s) of flour
  • 60 cl of vegetable broth
  • 60 cl of whole milk
  • a few sprigs of parsley

  • a few sprigs of coriander

  • 500 g of mussels
  • 500 g of clams


  1. For the chili oil: wash the chili, peel the garlic. Mix them, add the hazelnuts, salt, pepper, mix again. Pour everything into a small saucepan with the hazelnut oil and cook over low heat for around 10 minutes. Reserve.

  2. Peel and cut the potatoes into cubes. Wash the leeks and cut them into 2 cm rounds. Peel the onions. Cut 2 into quarters and cut the third into small cubes. Cut the bacon into large cubes.

  3. In a saucepan, melt 2 tbsp. tablespoons of coconut oil over low heat, add the leeks, the onions cut into quarters and the bacon, salt and pepper with a grinder, reduce the heat and cook for 10 minutes, stirring from time to time. Add the flour and continue cooking for another 1 minute. Gradually add the broth and milk, then the potatoes and bring to the boil. Cook at a low simmer for 25 minutes, stirring regularly. 10 minutes before the end of cooking, add the parsley and coriander.

  4. Meanwhile, melt 1 tbsp. tablespoons of coconut oil, add the diced onions, brown for 2-3 minutes, add the mussels and clams previously cleaned and rinsed, and leave to brown for 5 to 7 minutes, covered, until they soften. open. Shell them, keeping a few shellfish in their shells for dressing and add them to the soup.

  5. Serve the soup in bowls, drizzle with a drizzle of chili oil. Save the remaining oil for another recipe.

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