Velvet Vongole Soup with Smoked Paprika
4 servings
30 minutes
Velvety vongole cream soup with smoked paprika is a true embodiment of Italian gastronomic elegance. This recipe originates from Italy's coastal regions, where fresh shellfish are an integral part of the cuisine. Vongole, with their delicate sea flavor, transform into a silky base for the soup when combined with potatoes and cream. Fragrant smoked paprika adds a light smoky note to the dish, creating a rich flavor contrast. This soup not only warms but also offers exquisite pleasure, highlighting the depth of Mediterranean culinary tradition. It is perfect for serving on cool evenings alongside a glass of dry white wine. Each sip reveals a refined harmony of ingredients, turning the meal into a true culinary journey.
1
Rinse the vongole well in running water, place in a pot, add water and 2 tablespoons of salt, leave for 3-4 hours changing the water several times to get rid of sand. In a pan add 3-4 stalks of parsley, a peeled garlic clove, vongole, 3 tablespoons of oil, white wine and season well with pepper.
- Vongole (Venus clams): 1 kg
- Garlic: 1 clove
- Parsley stems: to taste
- Extra virgin olive oil: to taste
- Dry white wine: 200 ml
- Ground black pepper: to taste
2
Cover with a lid and cook the vongole for 4-5 minutes until they open. Remove them with a slotted spoon, discarding the closed vongole. Shell 2/3 of the shells. Strain the liquid and pour it into a bowl, adding broth to make 1 liter.
- Vongole (Venus clams): 1 kg
- Vegetable broth: 500 ml
3
Clean the onion, finely chop it and sauté in a pan for 2-3 minutes with 2 tablespoons of oil and 2 tablespoons of broth. Add the peeled and diced potatoes, pour in the prepared broth, cover with a lid and cook for 20 minutes after boiling. Season with salt and pepper to taste. Blend the soup with an immersion blender, add the cleaned clams and pour in 5 teaspoons of cream. Divide into plates. Garnish with clams in shells and finely chopped onion. Sprinkle with smoked paprika and serve.
- Yellow onion: 2 pieces
- Potato: 2 pieces
- Vegetable broth: 500 ml
- Extra virgin olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Cream: 5 teaspoon
- Spring onion: to taste
- Smoked paprika (pimenton): to taste