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