Creamy Clam Soup with Dill
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Add the cream, mussel meat and dill. Season to taste with salt and pepper.
- Danger! Now just heat it carefully so that the soup does not curdle!
- The amount is enough for 4 people as a rich starter or 2 people as a main course.
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