- 1- ½ Lb Ripe tomatoes.
- 12 Mussels.
- 1 Onion.
- 1 Leek.
- 1 Celery stalk.
- 2 Garlic cloves.
- ½ Cup 18% fat cream.
- 1/8 Cup white wine.
- 1 Sprig of parsley.
- Salt, white pepper.
- Extra virgin olive oil.
- Fresh basil (to taste).
- Vegetable stock.
- 1 Tablespoon sugar.
- 2 Slices of bread.
Chop onion, leek, celery and garlic into fine brunoise.
Wash and peel tomatoes, then cut into wedges.
Cut bread into small cubes and fry in the olive oil until lightly browned. Drain on absorbent kitchen paper and reserve.
Heat a dash of extra virgin olive oil in a Vitalia Magefesa pan. When hot enough add onion and cook for about 5 minutes over medium heat.
Add leek, celery, and garlic. Season with salt and pepper and continue cooking until pan ingredients are tender and transparent.
Add chopped tomatoes, the spoonful of sugar and sauté for a few minutes. Pour in the vegetable stock, enough to cover the tomatoes, then add the basil leaves.
Cook over medium heat for 20 minutes.
While the soup cooks, the mussels will be steamed in a separate pan.
Pour the white wine in a Vitalia Magefesa pan. Add the sprig of parsley and one garlic clove.
Add the mussels and cook over high heat with the lid on, until mussels open.
Remove the mussels from the shells and keep in the strained cooking liquid.
Pour soup into a Stela Magefesa blender and process until fully blended and smooth. Add the cream and mussels cooking liquid. Season with salt and pepper to taste.
Serve soup with mussels and croutons. Sprinklewith finely cubed celery.