Fennel and Clam Soup

Serves 4

INGREDIENTS

2 pounds clams, scrubbed and washed
½ cup dry white wine
1 tablespoon olive oil
1 onion, medium diced
2 medium fennel bulbs, medium diced
1 leek (white part only), medium diced
2 celery sticks, medium diced
1 clove garlic, chopped fine
¼ cup white wine
1-½ quarts vegetable stock

METHOD

• Heat a large sauce pot over high heat.
• Add the clams and stir for 15 seconds, then add the ½ cup white wine and cover pot with lid allowing clams to steam for 1 minute.
• Remove the pot from the heat and pour the clams into a colander set over a bowl.
• Allow the clams to cool and remove the clams from their shells.
• Reserve the clams and their juices separately.
• Heat a large saucepot over medium high heat.
• Add the olive oil and sweat the onion for 1 minute stirring constantly.
• Stir in the fennel, leek and celery and cook for 2 minutes.
• Add the garlic and cook for a further 1 minute.
• Stir in the ¼ cup of white wine and cook for about 15 seconds before adding the vegetable stock and the juices from the clams.
• Once the soup comes to the simmer, reduce heat to low and gently simmer for 10 to 15 minutes or until the broth has thickened slightly.
• Stir in the reserved clams and season with freshly ground black pepper.
• Ladle the hot soup into bowls and serve immediately.

Nutrient Analysis – per serving
Calories 220
Fat calories 45
Total Fat 5g
Sat Fat 0.5g
Chol 25mg
Sodium 820mg
Total Carb 24g
Fiber 6g
Sugars 6g
Protein 12g