Fennel-carrot cream soup with steam-cooked clams

This winter will be that of fennel. I am amazed  by the texture of this vegetable when mixed to make soup. It’s so incredibly smooth and creamy! I’m the type of girl who’ll add a touch of cream in a soup, but it becomes quite irrelevant here!

So, fennel, soup: I loosely based myself on this recipe for these dinner plans – a light and delicious supper, if I can say so myself!

Serves 4 (or 2 hungry people):

500g of clams (or any other shellfish)

2 fennels

4-5 carrots

3 cloves of garlic

1 onion

White wine

Olive oil

Salt and pepper

Wash the clams.

Cover with 1 / 3 of water and 2 / 3 of white wine in a pan.

Add a clove of garlic cut into small pieces.

Cover and cook on medium heat.

Peel the carrots, wash the fennel.

Cut into cubes.

Slice the onion and the 2 cloves of garlic,

Sauté both onion and garlic in a pan with a little olive oil.

Add the fennel and carrots.

Cover with water and cook 20-30 minutes.

Mix well until mixture is smooth.

Add salt, pepper (I added some coriander too).

Serve hot with clams.

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This entry was posted in Facile et rapide/Quick and easy, Légumes/Vegetables, plat principal/main dish, Poisson&Co/Fish&Co, salé/salty, Soupes/Soup and tagged , , . Bookmark the permalink.

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