10gms (3oz) Onion (sliced)
40gms (1.5 oz) Leek (white part – chopped)
15gm (½ oz) Butter
500mls Vegetable stock
200gms (7oz) Potatoes (peeled & sliced)
6 threads Saffron
Salt & Pepper to taste
Sweat onions & leek in butter, add the stock, potatoes & saffron. Simmer for 30-40 minutes until ingredients are soft.
Blend soup in a liquidizer & ass through a fine strainer. Return to a clean pot & reboil, season, remove from the heat & stir in the cream. Correct the consistency and flavour and then chill
Other Ingredients Method – Service
20 small New Zealand Greenshell Mussels (½ Shell )
3 sheets Nori paper (cut into strips)
1 Tomato (blanched, peeled & finely diced)
4 Chives spears (finely cut)
20 Bamboo cocktail forks
20 Shot Glasses
Individually wrap the mussel with the nori strip to the bamboo fork
Mix the diced tomato with the cut chives. Three quarter fill the shot glasses with the leek potato & saffron soup.
Drop a small amount of the tomato garnish on top of the soup.
Rest a mussel on top of the glasss & also garnish with a small amount of tomato garnish.