Recipe

Northumbrian Cockle Soup Recipe

	Astrochef / All my dishes 5 months, 1 week ago A classic North of England soup originally the cockles were boiled in seawater as we still do (sort of) we use a good Cornish sea salt added to our water. Almost everyone has his or her own version of this classic dish and this is ours. Serves: 6 ... More Prep:12m Cook:20m Servings:6	Astrochef
	traditional soups chowders

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Ingredients

40-50 Cockles (You Can use Clams)

1 Ounce, Butter

1 Ounce, Plain Flour

1 Pint, Full Fat Milk

2 Tablespoons, Onion, Finely Chopped

2 Tablespoons, Celery, Finely Chopped

1 Tablespoons, Chopped Fresh Thyme

2 Tablespoons, Parsley, Chopped Plus Extra For Garnish

4-6 Tablespoons, Cream

Freshly Ground Black Pepper to Taste

Directions

Clean the cockle shells very well under cold running water, discarding any that are already open. Place the cockles in a large saucepan and cover with cold, well-salted water. Bring slowly to the boil, shaking the saucepan from time to time. As soon as the cockles are open, they are ready Do not over-cook, as this will toughen them.

Allow the cockles to cool in the stock, then strain, keep back the stock, and remove the cockles from their shells using a sharp knife, strain the cooled stock again and make up to 1 ½ pints with water if necessary.

Melt the butter in a saucepan, stir in the flour and cook for 1 minute, gradually add the cockle stock, stirring to prevent lumps forming, bring to the boil then stir in the milk. Add the onion and celery and cook, stirring, for 5-10 minutes, or until the vegetables are soft. Add the parsley and pepper, and then stir in the cockles.

Heat through thoroughly and pour into 4-6 soup bowls. Swirl a tablespoon, of cream into each bowl and garnish with a little parsley.

Serve with crusty bread.

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