Chef Curtis Stone slims down recipes.
Here's the recipe featured during Wednesday night's Biggest Loser: Where Are They Now special. He made the soup for Drea, a season 1 contestant who not only has kept the weight off but has become a fitness trainer.
Fennel and Clam Soup
(From The Biggest Loser)
2 pounds clams, scrubbed and washed
1/2 cup dry white wine
1 tablespoon olive oil
1 onion, medium diced
2 medium fennel bulbs, medium diced
1 leek (white part only), medium diced
2 celery sticks, medium diced
1 clove garlic, chopped fine
1 Russet potato, peeled and medium diced
1/4 cup white wine
1 1/2 quarts vegetable stock
Heat a large sauce pot over high heat.
Add the clams and stir for 15 seconds, then add the 1/2 cup white wine and cover pot with lid allowing clams to steam for 1 minute.
Remove the pot from the heat and pour the clams into a colander set over a bowl.
Allow the clams to cool and remove the clams from their shells.
Reserve the clams and their juices separately.
Heat a large saucepot over medium high heat.
Add the olive oil and sweat the onion for 1 minute stirring constantly.
Stir in the fennel, leek and celery and cook for 2 minutes.
Add the garlic and the potato and cook for a further 1 minute.
Stir in the 1/4 cup of white wine and cook for about 15 seconds before adding the vegetable stock and the juices from the clams.
Once the soup comes to the simmer, reduce heat to low and gently simmer for 10 to 15 minutes or until the potatoes soften and the broth has thickened slightly.
Stir in the reserved clams and season with freshly ground black pepper.
Ladle the hot soup into bowls and serve immediately.
Nutrient Analysis, per serving
Calories 247.5
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