Creamed pāua soup

Creamed pāua soup

4.0 2 rating

Prep. 20min

Total 1 h

4 portions

Ingredients

Lemon and thyme oil

lemons zest only, no white pith, plus 1 strip of lemon peel (4 cm) for storing
3
fresh thyme sprigs, plus 1 extra sprig for storing
20 g
extra virgin olive oil
500 g

Mussel stock

olive oil
10 g
fresh thyme leaves only
5 sprigs
garlic cloves crushed
2
dry white wine
150 g
fresh mussels scrubbed and debearded (see Tips)
1000 g
pouring (whipping) cream
300 g

Creamed Pāua

water
2 tbsp
cornflour
2 tsp
pāua (see Tips)
180 g
olive oil
10 g
eschalot
1
garlic clove
1
salt to season
ground pepper to season
lemon juice to taste
fresh chives chopped, for garnishing
crusty bread to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 2057.9 mg

Protein 48.9 g

Calories 7503.3 kJ / 1786.5 kcal

Fat 164.7 g

Fibre 5.5 g

Saturated Fat 39.3 g

Carbohydrates 22.5 g

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Also featured in

Mark Southon 10 Recipes
Australia and New Zealand

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