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Clam soup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Tanner

From Ready Steady Cook

Method


  1. Melt the butter in a saucepan.

  2. Sweat the onion until soft, but not coloured. Add the fennel bulb and cook for two minutes.

  3. Add the vegetable stock and bring to the boil. Simmer for 6-8 minutes or until the fennel is cooked.

  4. Stir in the double cream and cook until the sauce has thickened slightly. Season to taste and stir in the dill.

  5. Place the clams in the base of a bowl and pour over the soup to serve.

Ingredients

  • 30g/1oz butter
  • 1 onion, finely chopped
  • ½ fennel bulb, finely chopped
  • 150ml/¼pint vegetable stock
  • 4 tbsp double cream
  • handful dill, chopped
  • 100g/3½oz canned clams, drained

Shopping List

Clam soup

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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