Clam Soup

A creamy soup made by sweating onions and fennel in butter, adding stock, cream, and finishing with clams and dill.

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

30
g

Butter

4
tbsp

Double Cream

Liquids

150
ml

Vegetable Stock

NutsSeeds

1
handful

Dill

chopped

Seafood

100
g

Clams

canned, drained

Vegetables

1
piece

Onion

finely chopped

0.5
piece

Fennel Bulb

finely chopped

Steps

Melt the butter in a saucepan.
Sweat the onion until soft and cook the fennel for two minutes.
Add 150ml of vegetable stock and simmer for 8 minutes until the fennel is tender.
Stir in the cream, thicken the sauce, and add the dill and seasoning.
Place 100g of clams in a bowl and pour the soup over them to serve.