Delicate cheese cream soup with mussels

Preparation:

1. Peel the potatoes and carrot, cut them into arbitrary pieces, cover with water or broth, and cook until tender.
2. Blend until smooth, add the cream and cheese.
3. Heat the soup over medium heat until the cheese has completely melted, then blend again until a smooth, creamy consistency is achieved.
4. Fry the mussel meat in butter with garlic until golden brown.
5. Pour the cream soup into bowls, top with the mussels, and, if desired, garnish with onion, cream and microgreens.

Enjoy!