Parsley Soup with Clams

Ingredients

• 2 cups fresh parsley, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken stock
• 1 cup heavy cream
• 1/2 cup white wine
• 2 tablespoons olive oil
• 1 pound clams
• Salt and pepper to taste

Directions

1. In a large pot, sauté the onion and garlic in the olive oil until softened.
2. Add the chopped parsley and stir well.
3. Add the vegetable or chicken stock and white wine and bring to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes.
5. While the soup is simmering, clean the clams and set aside.
6. Add the heavy cream to the soup and stir well. Let it simmer for another 5 minutes.
7. Season with salt and pepper to taste.
8. Add the clams to the soup and let them cook for about 5 minutes or until they open up.
9. Discard any clams that don’t open.
10. Divide the soup and clams into bowls and serve hot.

Verdict

This parsley soup with clams is a delicious and unique combination of flavors. The freshness of the parsley pairs perfectly with the salty clams and the cream gives it a rich and velvety texture. It’s a perfect appetizer or light meal and is sure to impress your guests.

Serving Suggestions

Serve this soup with some crusty bread to sop up all the delicious broth and enjoy with a glass of your favorite white wine. You can also add some chopped chives or scallions on top for an extra pop of flavor.