Usuba
Vongole soup puree with smoked paprika
Delicate seafood bisque with potatoes and onions. Smoked paprika and cream give the dish a deep flavor and velvety texture. Garnished with whole shells and green onions.
- Prep
- 240 min
- Cooking
- 30 min
- Total
- 270 min
- Standard serving
- 587.6 g
Ingredients
Total 13- Clams (vongole)
250 g - Yellow onion
75 g≈ 1/2 pcs - Potato
75 g≈ 1/2 pcs - Garlic
0.75 g≈ 1/4 clove - Cream
6.25 ml - Dry white wineбелый
50 ml≈ 3.5 tbsp - Vegetable Broth
125 ml≈ 1/2 cup - Parsley stems
to taste≈ 1/2 pcs - Smoked Paprika
to taste≈ 1/3 tsp - Green onion
to taste≈ 2/3 tsp - Extra virgin olive oil
to taste≈ 1/4 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Rinse the clams 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 remove sand.
Heat 3 tablespoons of olive oil in a frying pan. Add 3–4 stems of parsley, a peeled garlic clove, prepared vongole, and 200 ml of white wine. Season with pepper to taste.
- 2
Step 2
Cover with a lid and cook for 4–5 minutes until the shells open. Remove them with a slotted spoon, discarding any closed ones. Shell 2/3 of the mussels.
Strain the liquid into a bowl. Add vegetable broth so that you have 1 liter of liquid.
- 3
Step 3
Peel and finely chop the onion. In a skillet, brown it for 2–3 minutes with 2 tablespoons of olive oil and 2 tablespoons of broth.
Add peeled and diced potatoes. Pour in the prepared broth, cover with a lid and cook for 20 minutes after boiling.
Salt and pepper to taste. Blend the soup with an immersion blender until smooth and uniform.
Add the cleaned clams and 5 teaspoons of cream. Divide into bowls.
Garnish with whole shells and finely chopped green onions. Sprinkle with smoked paprika and serve.
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