This post is going to be a quickie. Tomorrow I’m off bright and early headed for the farm in North Carolina. We’re taking care of wedding details this weekend, so much to do! It’s a tad overwhelming, but I know we’ll get there. While I’m running around like a crazy person, you can enjoy this summer soup!
Ingredients: (makes 4 servings)
1 pound littleneck clams (about 1 dozen)
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 cups chopped broccolini (or broccoli)
2 chopped small, red potatoes
2 teaspoons fresh thyme
2 cups fresh or frozen corn
3 cups vegetable stock (or 3 cups water and a veggie bouillon cube)
1/2 cup heavy cream
1/2 cup dry white wines
salt and pepper
2 Tablespoons extra virgin olive oil
Directions: In a soup pot, heat the olive oil on medium high heat. Add the garlic and onions and cook until fragrant. Next, add the broccolini and celery. Cook for about 3 minutes, until tender.
Next, add the potatoes and stir for about 5 minutes.
Next, add the thyme.
Then, add the corn.
Then, add the vegetable stock.
Then, the cream and wine. Bring to a boil and then reduce to a simmer.
While the soup is simmering, prepare the clams. I got mine locally in Virginia!
Rinse and place in the soup. Let cook for 5 to 10 minutes, until they open up.
Serve hot with a spoon and fork (for grabbin’ hold of those little clams!).
With some oyster crackers.
And a fancy sprig of thyme.
This soup is light and creamy and full of good veg. Hope you like it!
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