Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Pumpkin and Mussel Soup https://www.metro.ca/userfiles/image/recipes/Potage-citrouille-moules-1548.jpg PT30M PT30M PT1H00M
In a large saucepan, using butter and oil, brown the leek, the parsnip and the carrots on low heat, for approximately 10 minutes.Add the other ingredients, except for the milk and mussels, and bring to a boil.Lower the heat, cover and simmer for approximately 10 minutes.Purée the soup using a blender and put it back in the saucepan.Add the milk and heat the bisque (do not bring to a boil).Before serving, add 4 to 6 cooked mussels per plate and garnish with chive.
6
0 0 0 0
2 small leek sliced thin 1/2 cup (125 mL) diced parsnip 1/2 cup (125 mL) diced carrot 5 cups (1 1/4 L) reconstituted chicken broth 2 1/2 cups (625 mL) steamed and mashed pumpkin 1 tsp. (5 mL) dried thyme Salt and pepper to taste 1/2 cup (125 mL) 2% milk 24 steamed and shucked mussels
Pumpkin and Mussel Soup

Pumpkin and Mussel Soup

Rate this recipe
0 Vote
6
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    small leek sliced thin
  • 1/2 cup
    (125 mL)
    diced parsnip
  • 1/2 cup
    (125 mL)
    diced carrot
  • 5 cups
    (1 1/4 L)
    reconstituted chicken broth
  • 2 1/2 cups
    (625 mL)
    steamed and mashed pumpkin
  • 1 tsp.
    (5 mL)
    dried thyme

  • Salt and pepper to taste
  • 1/2 cup
    (125 mL)
    2% milk
  • 24
    steamed and shucked mussels
Imprimer ma sélection

Preparation

In a large saucepan, using butter and oil, brown the leek, the parsnip and the carrots on low heat, for approximately 10 minutes.

Add the other ingredients, except for the milk and mussels, and bring to a boil.

Lower the heat, cover and simmer for approximately 10 minutes.

Purée the soup using a blender and put it back in the saucepan.

Add the milk and heat the bisque (do not bring to a boil).

Before serving, add 4 to 6 cooked mussels per plate and garnish with chive.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.