Clams turn this simple soup into an impressive starter.
Ingredients
- 8 slices streaky
bacon, roughly chopped - 1.5kg/3lb 4oz
clams, cleaned (discard any clams that remain open after rinsing) - 175ml/6fl oz
white wine - salt and freshly ground
black pepper - 2 tbsp chopped fresh flatleaf
parsley - 50g/2oz
butter - 1
onion, peeled, roughly chopped - 2
garlic cloves, peeled, finely chopped - 500g/1lb 2oz
parsnips, peeled, roughly chopped - 2 fresh sprigs
thyme, leaves only - 750ml/1pint 7fl oz
chicken stock - 75ml/3fl oz
double cream - 1 tbsp
olive oil - 4 thin slices
baguette, rubbed with a little oil and toasted
Preparation method
-
Heat a frying pan over a medium heat and fry half of the bacon for 1-2 minutes, or until golden-brown. Remove from the pan, using a slotted spoon, and set aside to drain on kitchen paper.
-
Meanwhile, heat a lidded frying pan over a medium heat. Add the clams and white wine, cover the pan with a lid and steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.)
-
Strain the clams through a colander and reserve the cooking liquor. Pick the clam meat from the shells, place into a bowl, season, to taste, with freshly ground black pepper. Stir in the parsley and cooked bacon and set aside.
-
Heat half of the butter in a saucepan until foaming and fry the onion, garlic and the remaining half of the bacon for 2-3 minutes, or until softened. Add the parnsips and thyme and cook a further 2-3 minutes. Pour in the reserved cooking liquor from the clams, bring the mixture to the boil and cook until the volume of the liquid has reduced by one-third.
-
Pour in the chicken stock and return the mixture to the boil. Reduce the heat and simmer for 8-10 minutes, or until the parsnips are tender.
-
Stir in the double cream and blend the mixture in a blender until smooth.
-
Pass the blended soup through a sieve into the saucepan and return to the heat. Season, to taste, with salt and freshly ground black pepper and whisk in the remaining 25g/1oz butter.
-
To serve, spoon some of the clams into the middle of each of 4 serving bowls. Ladle the soup around the clams and top with a slice of toast.