My Mother’s Soup - Recipe by Chef Aurélien Pouzol in Mérindol

My Mother’s Soup - Recipe by Chef Aurélien Pouzol in Mérindol

Chef Aurélien Pouzol from La Bastide du Grand Tilleul in Mérindol pays tribute to Provençal home cooking with “My Mother’s Soup”, rich, fragrant and full of love.

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A Provençal Recipe Full of Flavour

The “My Mother’s Soup” by Aurélien Pouzol, chef at La Bastide du Grand Tilleul in Mérindol, is a true tribute to traditional Provençal home cooking. Flavoured with herbes de Provence, enhanced with olive oil and spices, this hearty soup of vegetables and mussels warms the heart and delights the taste buds. A generous, simple and heartfelt dish to share with family.

Total time: 30 min  |   Difficulty: easy  |   Serves: 8 people

My Mother's Soup by Chef Aurélien Pouzol - La Bastide du Grand Tilleul in Mérindol

Ingredients for 8 people

  • Fennel seeds
  • Paprika
  • Garlic powder and 2 cloves of crushed garlic
  • Saffron
  • Pepper and Herbes de Provence
  • 10 cl of olive oil from Mérindol
  • 1 can of tomato paste
  • 500 g of carrots
  • 750 g of potatoes
  • 1 kg of mussels in shells

Preparation - Step by Step

  1. Prepare the broth. Fill a large pot with about 10 litres of water. Add fennel seeds, paprika, garlic powder, 2 crushed garlic cloves, saffron, Herbes de Provence, pepper, the tomato paste and Mérindol olive oil. Bring to a boil.
  2. Add the vegetables. After 5 minutes of cooking, add the carrots and potatoes cut into pieces.
  3. Add the mussels. After another 5 minutes, add the whole mussels with shells and cook for 10 more minutes until fully opened.
  4. Adjust the seasoning. Taste and adjust with salt, pepper or spices as desired.
  5. Serve hot. Enjoy this generous soup piping hot with homemade rouille, croutons and a sprinkle of grated cheese.

Chef’s Tip

“I serve this soup with a quick rouille: make an olive oil mayonnaise with crushed garlic and Espelette pepper. Serve with small croutons and grated cheese.”

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