Clam Cream Soup

Rinse the mussels, discarding opened and damaged ones. Boil with white wine and pepper and cook for 7 to 10 min. with the lid closed on 1 or automatic cooking setting 5 to 6, then cool a little. Discard the closed ones and remove the meat from the shells of the remaining ones. Pour 200 ml of broth through a cheesecloth.

Clean fennel, cut into tender strips, set greens aside, sauté fennel in fat on 2 1/2 or possibly automatic heat 9 to 10.

Dust with curry, add 100 ml whipping cream as well as the mussel stock, open for 5 minutes.

Squeeze orange. Add juice with remaining wine and green pepper to soup, season with salt. Cook for 5 min on 1 1/2 or on automatic heat 5 to 6. Roast almond kernels in dry frying pan.

Mix egg yolks with 75 ml of whipped cream, remove soup from heat, fold in egg yolks. Add the mussel meat, heat gently repeatedly, but do not make. Whip remaining whipped cream until stiff. Garnish soup with whipped cream, almond flakes and fennel greens.

Serve with fresh baguette.

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