Name: Cleopatra's mussel soup
Yield: 6 servings
Cuisine: Boil
Ingredients: stock; 2.00 kg fish bones; 3.00 Litres water; 500.00 ml wine white; 2.00 onion; 1.00 carrot; 2.00 celery stalks; 2.00 fresh parsley; 15.00 ml salt; 5.00 ml black peppercorns; 1.00 onion medium, peeled and sliced; 200.00 ml wine dry white; 125.00 ml vinegar white wine; 500.00 ml stock fish; 375.00 ml cream; 1.00 onion medium, finely chopped; 1.00 garlic cloves, crushed; 15.00 ml butter; 60.00 ml mature cheddar cheese grated; 2.00 ml turmeric; salt and white pepper to taste; 500.00 g mussels frozen in the half shell; 1.00 carrots julienned; 1.00 leeks cut into julienne strips

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Ingredients (24)

	stock
2.00 kg	fish bones
3.00 Litres	water
500.00 ml	wine — white
2.00	onion
1.00	carrot
2.00	celery stalks
2.00	fresh parsley
15.00 ml	salt
5.00 ml	black peppercorns

SOUP

1.00	onion — medium, peeled and sliced
200.00 ml	wine — dry white
125.00 ml	vinegar — white wine
500.00 ml	stock — fish
375.00 ml	cream
1.00	onion — medium, finely chopped
1.00	garlic — cloves, crushed
15.00 ml	butter
60.00 ml	mature cheddar cheese — grated
2.00 ml	turmeric
	salt and white pepper — to taste
500.00 g	mussels — frozen in the half shell
1.00	carrots — julienned
1.00	leeks — cut into julienne strips

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Method:

STOCK: bring all ingredients to boil, skimming off any froth.
Partially cover pan, reduce heat and simmer for 20 minutes. Strain, firmly pressing liquid from fish.
Reserve 500 ml (2 cups) and freeze remainder for future use.
SOUP: Place onion, wine and vinegar into a large saucepan. Bring to boil, then boil briskly, uncovered, to reduce to 60 ml (4 tbsp) liquid. Remove onion, pressing out all liquid.
Add fish stock and boil for 10 minutes. Remove from stove and whisk in cream. Boil briskly for a few minutes.
Meanwhile, gently sauté chopped onion and garlic in butter until soft, do not brown. Add to soup, then add cheese and turmeric and season to taste. Add mussels and simmer for 8 to 10 minutes longer.
If desired, dissolve 10 ml (2 tsp) cornflour in a little stock or cream and stir into soup to thicken. Add carrot and leek and serve the soup in heated soup plates.