Category Archives: SOUP RECIPES

Creamy Mussel-Shrimp Soup

 Prep Time: 20 mins | Cook Time: 30 mins | Yield: 6-8 servings

2 lbs. mussels, cleaned
1 lb. large shrimp, peeled & deveined, heads on
4 tablespoons olive oil, divided
2 tablespoons unsalted butter
2 tablespoons minced garlic
½ cup diced yellow onion
½ tablespoon dry thyme leaves
¼ teaspoon red crushed pepper 
1 fresh lemon, thinly sliced & seeded
1 ½ tablespoons flour
½ cup dry white wine

¾ cup low-sodium chicken broth
¾ cup half & half 
2 zucchini, sliced, optional
6 low-sodium (60mg/3 slices) baby Swiss cheese
Salt & ground black pepper
Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.
In a large pot over medium heat, melt 2 tablespoons olive oil and the butter. Add the garlic, onion, thyme, and lemon slices and cook until everything has softened, about 5 minutes. Add the mussels and shrimps and stir to coat them with all the flavors. Push vegetables to the side, add the remaining 2 tablespoons olive oil, then add flour and cook for 2 minutes. Add the wine, chicken broth and half & half; cover the pot and steam for 10 to 12 minutes until the mussels open. Add the zucchini (if using), cheese and salt and black pepper to taste. Taste and adjust seasoning if necessary. Serve hot with crusty French bread to dip in the sauce.

Creamy Cauliflower Soup


  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • Salt and ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 medium head cauliflower, chopped
  • 3 ribs leafy tops celery, chopped
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme leaves
  • ½ cup unsalted chicken broth
  • 1 ½ cups milk
  • 1/2 cup grated parmesan cheese
  • Cayenne pepper, for garnish, optional
  • Chopped fresh parsley leaves or chives, for garnish


In a large pot, heat the olive oil and butter over medium heat. Season with salt and pepper. Add the flour and stir for 1 minute. Add the cauliflower, celery, onion, garlic and thyme and cook for 5 minutes. Pour in chicken broth and milk and simmer for 2 minutes. Mix in parmesan cheese and simmer for 10 more minutes. Check the seasoning, then transfer the soup to a food processor or blender and process until finely pureed. Pour into a serving soup bowl. Garnish with cayenne pepper and chopped parsley or chives and serve with hot/warm sourdough, or croutons on top.