Name: Mussel Soup with Avocado, Tomato, and Dill
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds leeks (3 medium; white and pale green parts only), quartered lengthwise, then sliced crosswise; 2 tablespoons unsalted butter; 4 (3-inch) sprigs fresh thyme; 1 (12-ounce) bottle lager; 1 1/2 cups water; 3 pounds mussels (preferably cultivated), scrubbed well and beards removed if attached; 1 cup half-and-half; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground white pepper; 1 (8-ounce) firm-ripe avocado; 18 very small grape or pear tomatoes (1/4 pound), halved; 3 tablespoons coarsely chopped fresh dill

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Mussel Soup with Avocado, Tomato, and DillDitte Isager

This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining destinations?) Lager lends a malty richness to the velvety broth, thick with mussels; cold chopped avocado and tomato mingle with the heat, bringing the whole spectrum of flavors into sharper focus.

Cooks' note:

Soup, without half-and-half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.

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