Clam soup Recipe
- 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
- Melt the butter in a saucepan.
- Sweat the onion until soft, but not coloured. Add the fennel bulb and cook for two minutes.
- Add the vegetable stock and bring to the boil. Simmer for 6-8 minutes or until the fennel is cooked.
- Stir in the double cream and cook until the sauce has thickened slightly. Season to taste and stir in the dill.
- Place the clams in the base of a bowl and pour over the soup to serve.
