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Mushroom soup with razor clams

Mushroom soup with razor clams

What you need:

  • 500g mixed mushrooms

  • 16 Razor clams

  • 2 cloves garlic

  • 1 l vegetable stock

  • 3 dl cream

  • 2 red onion

  • 2 bay leaf

  • 2 dl white wine

  • 1 dl dry sherry

  • 1 tbsp sherry vinegar

  • olive oil

  • fresh thyme

  • butter

  • good bread

  • salt & pepper

  • water cress for garnish

Prepping:

  • Clean the mushrooms and chop into pieces

  • Clean the razor clams in cold water

  • Cut one red onion into quarters

  • Chop one red onion

  • Chop the garlic cloves

  • Make ready a blender

  • Heat 4 deep plates in oven 50 degrees

Method:

  • In a large pot on medium heat melt some butter and add some olive oil

  • Add one garlic clove

  • Add the chopped red onion

  • Add all the mushrooms and stir carefully

  • Let simmer for 5 min

  • Add 1 dl of dry sherry

  • Let simmer for another 5 min

  • Boil 1 l of water and add 2 vegetable stock dices

  • Add the vegetable stock to the mushrooms

  • Add 2 dl of cream

  • Season with salt and pepper

  • Let simmer for 20 min

  • Fry some small crumbles of bread in a pan with butter under medium heat until golden

  • Set aside

  • In another pot on full heat, add some olive oil, one garlic clove, the bay leaf and the quatered onion

  • Let fry for 2 min

  • Add 2 dl white wine, put a lid on

  • When it is on full boil, add the razor clams and put the lid back on

  • Count to 30 ...no more!

  • Remove the clams from pot and put aside.

  • Keep the liquid in the pot, but remove the onions, bay leaf etc.

  • Reduce the liquid by half

  • Take out the clams from shells

  • Chop of everything from clams but the white part and discard

  • Chop the white part in half. set aside covered under foil

  • Turn off the heat under the mushrooms

  • Add the clam liquid to the mushroom mixture

  • Let cool down for 2 min.

  • Add 1 dl of cream to the mushroom mixture

  • Pour the mushroom mixture in the blender ( You will have to do it in 2-3 parts as not to fill the blender too much)

  • Blend thoroughly

  • When all mushroom mixture is blended, season to taste with a splash of sherry vinegar and salt & pepper

  • Serve the soup in the heated plates with razor clams in the middle and some bread crumbs around.

  • Top with a little water cress

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