Northumbrian Cockle Soup
From astrochef 16 years agoIngredients
- 40-50 Cockles (You Can use clams) shopping list
- 1 Ounce, butter shopping list
- 1 Ounce, Plain flour shopping list
- 1 Pint, Full Fat milk shopping list
- 2 Tablespoons, onion, Finely Chopped shopping list
- 2 Tablespoons, celery, Finely Chopped shopping list
- 1 Tablespoons, Chopped Fresh thyme shopping list
- 2 Tablespoons, parsley, Chopped Plus Extra For Garnish shopping list
- 4-6 Tablespoons, Cream shopping list
- Freshly ground black pepper to Taste shopping list
How to make it
- 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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