Clam Cream Soup

Rinse the mussels. Make 7-10 min with 50 ml of white wine and pepper, remove meat from shells. Pour the broth through a muslin cloth (sieve).

Clean fennel, cut into narrow strips. Sauté in fat at low temperature until soft, dust with curry, add 100ml whipping cream and gravy. Cook for 5 minutes. Squeeze orange, add juice, add wine and green pepper.

Add salt and cook for another 5 minutes.

Mix egg yolks with 75 ml of whipped cream. Remove the soup from the stove and add the egg yolk. Add the mussels.

Whip remaining whipped cream until stiff and garnish soup.

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