Creamy Clam Soup with Dill

Summary

Ingredients

• 1 kg mussel (s) (lousy)
• 300 ml water
• 2 teaspoons oil
• 75 g bacon, cut into small cubes
• 1 onion (s), finely chopped
• 1 clove garlic, very finely chopped
• 750 g potato (s), peeled and cut into small cubes
• 250 ml broth (mussel stock), from boiling the mussels
• 125 ml white wine
• 500 ml milk
• 125 ml cream
• 3 tablespoon dill, chopped
• some salt and pepper, freshly ground

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Instructions

1. Put the mussels in a large saucepan in 300 ml boiling water and cook with the lid closed for about 5 minutes. Pour mussel stock through a sieve and save. Remove the mussel meat from the shells and set aside.
2. Heat the oil in a saucepan and sauté the ham, onions and garlic until the onions are translucent and the bacon is browned. Add the potato cubes and sauté for 1 min. Add the mussel stock, white wine and milk. Simmer for about 20 minutes, until the soup thickens slightly and the potatoes are cooked through.
3. Add the cream, mussel meat and dill. Season to taste with salt and pepper.
4. Danger! Now just heat it carefully so that the soup does not curdle!
5. The amount is enough for 4 people as a rich starter or 2 people as a main course.