Parsnip Soup with Steamed Clams

A creamy parsnip soup topped with wine-steamed clams, crispy bacon, and toasted baguette slices for an impressive starter.

Soup Seafood Bacon Autumnal Starter

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

31.1g

per serving

124.2 g total

Fat

34.6g

per serving

138.4 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

GrainsCereals

slices

Baguette

thin slices, toasted

Liquids

175

White Wine

750

Chicken Stock

Meat

slices

Streaky Bacon

roughly chopped

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Flat leaf Parsley

fresh, chopped

cloves

Garlic

peeled and finely chopped

sprigs

Thyme

fresh, leaves only

OilsFats

tbsp

Olive Oil

Seafood

1.5

Clams

cleaned

Vegetables

piece

Onion

peeled and roughly chopped

500

Parsnip

peeled and roughly chopped

Method

Ladle soup into bowls around the clam mixture and garnish with a slice of toast.

Strain the clams, reserving the liquor, and mix the clam meat with pepper, parsley, and cooked bacon.

Fry onion, garlic, and remaining bacon in 25g butter, then add parsnips and thyme.

Add the reserved clam liquor, boil until reduced by one-third, then add chicken stock and simmer until parsnips are tender.

Fry half of the bacon in a pan over medium heat until golden-brown and drain on kitchen paper.

Steam clams in a lidded pan with white wine for 2-3 minutes until all have opened.

Stir in the double cream and blend the mixture until smooth.

Pass soup through a sieve, return to heat, season, and whisk in the final 25g of butter.