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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