Telline Broth with Green Celery Pesto and Paimpol Coconuts Recipe

Ingredients:

• 2 lbs Telline clams, scrubbed and cleaned
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/4 cup olive oil
• Salt and black pepper, to taste
• 2 celery stalks, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, chopped
• 1/2 cup Paimpol coconuts, chopped

Instructions:

For the Telline broth:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery and season with salt and black pepper. Cook until the vegetables are soft and translucent.
2. Add the Telline clams and white wine. Cover and cook for 5-7 minutes or until the clams have opened. Discard any unopened clams.
3. Add the vegetable broth and bring to a simmer. Let cook for 10-15 minutes.

For the Green Celery Pesto:

1. In a food processor, combine the celery, parsley, Parmesan cheese, pine nuts and garlic. Pulse until well-combined.
2. Slowly drizzle in olive oil while pulsing, until the pesto is well-blended and has a smooth consistency.
3. Season with salt and black pepper, to taste.

For Serving:

1. Divide the Paimpol coconuts into four individual soup bowls.
2. Pour the hot Telline broth over the coconuts, dividing it equally among each bowl.
3. Drizzle each bowl with the Green Celery Pesto. Garnish with additional Paimpol coconuts, if desired.

Verdict:

This Telline Broth with Green Celery Pesto and Paimpol Coconuts recipe is the perfect way to warm up on a chilly evening. The rich and flavorful broth pairs perfectly with the bright and zesty pesto, while the Paimpol coconuts add a delightful crunch to every bite. This dish is sure to impress and leave your guests wanting more.