Mosselsoep met saffraan

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1 kg mosselen
2 uien
1 tak bladselderij
1/2 liter visbouillon
1 dl room
1 dopje saffraan
boter
peper, zout

Snijd de gepelde uien en de gewassen selderij in grove stukken
en fruit ze in boter.
Voeg er de mosselen bij en laat ze op hoog vuur openkoken.
Schep de mosselen uit de pan en haal ze uit de schelp.
Zeef het mosselvocht, voeg de saffraan en de visbouillon toe
en breng aan de kook.
Voeg er de helft van de mosselen bij en mix.
Breng de soep op smaak met peper en zout, garneer met de rest
van de mosselen en verwarm de soep nog even.

blokjes gepelde tomaat en snippers dille en bieslook geven de
soep
meer kleur.