Yellow tomato lemongrass soup with mussels

If tomatoes are taking over your garden, whip up a rich seasonal soup spiked with mussels to use up some of your bounty.

Yellow tomato lemongrass soup with mussels recipe

Serves 4

Ingredients:

• 2 tablespoons coconut oil
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, minced
• 3 cloves garlic, sliced
• 1-inch piece of ginger, grated
• 6 (about 3 pounds) large yellow-orange tomatoes, cored and quartered
• 1 quart lemongrass stock (see recipe below)
• 12 Thai basil leaves
• Sea salt
• Freshly ground black pepper
• 2 pounds mussels
• Thinly sliced green onion, sliced on a bias (for garnish)

Directions:

1. In a large pot, heat coconut oil and 1 tablespoon of olive oil over medium heat. Add the onion, garlic and ginger. Cook until the onion is translucent. Stir in the tomatoes and cook for 5 minutes.
2. Pour in the lemongrass stock and add the basil leaves. Season to taste with salt and pepper.
3. Bring to a simmer. Simmer for 10 minutes and then puree in a blender, adding the remaining 2 tablespoons of olive oil, as needed, until the soup is smooth. Add more salt and pepper to taste.
4. Return the soup to the pot. Bring to a simmer, add the mussels and cover. Cook until the mussels open. Discard any mussels that do not open.
5. Ladle into bowls. Top with sliced green onion.

Lemongrass stock recipe

Makes 1 quart

Ingredients:

• 4 stalks lemongrass, dried outer leaves removed
• 1 yellow onion, sliced
• 8 thin slices ginger
• 10 sprigs cilantro
• 1/2 teaspoon salt
• 1 teaspoon coriander seeds
• 6 cups cold water

Directions:

1. Place the lemongrass on a hard wooden surface and pound gently (with the bottom of a sauce pot or rolling pin) to release its oils.
2. In a stockpot, combine all the ingredients. Bring to a boil, reduce to a simmer and cook uncovered for about 40 minutes.
3. Pour the stock through a strainer, pressing as much liquid as possible from the solids before discarding them.

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