Best Saint Christopher Soup Recipes

MUSSEL SOUP

Mussel Soup image

This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entrée add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman.

Provided by susie cooks

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs mussels, cleaned
2 shallots, diced
2 cups dry white wine
3 tablespoons butter or 3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, well cleaned and sliced
2 garlic cloves, minced
1 pinch saffron
1/4 teaspoon cayenne (to taste)
1/2 cup heavy cream (optional)
1 tablespoon fresh lemon juice (to taste)
salt and pepper, to taste
basil, chopped for garnish
chervil, leaves chopped for garnish

Steps:

Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
Remove the mussels with a slotted spoon and strain the broth; set aside.
Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
Arrange mussels in soup bowls and pour the hot broth over them.
Garnish with basil and chervil if desired.

Nutrition Facts : Calories 603, Fat 19, SaturatedFat 7.4, Cholesterol 150.2, Sodium 1378.3, Carbohydrate 28.7, Fiber 0.9, Sugar 3, Protein 55.3

SAINT PATRICK'S SOUP

Saint Patrick's Soup image

This soup is the perfect way to transform the last of that corned beef into something different, yet still the same. I purposely set some aside just to make this soup. Feel free to sub beef broth for the vegetable broth but just know it will alter the color of the finished soup tremendously making it not as appealing to the eyes.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1 small onion, chopped
2 ribs celery, chopped
4 ounces baby carrots, chopped
2 teaspoons minced garlic
1 pound red potatoes, chopped
3 cups vegetable broth
1 (12 ounce) can beer
2 tablespoons coarse-grain mustard
2 cups shredded cabbage
2 cups chopped cooked corned beef
salt and ground black pepper to taste

Steps:

Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 34.5 g, Cholesterol 21.5 mg, Fat 6.3 g, Fiber 5.4 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 661.8 mg, Sugar 7.4 g

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