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Cockle Soup

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recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   4


recipe id: 29798

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50 cockles (approx.)
1 cup celery, chopped
2 1/2 cups extra rich milk
2/3 cup cream
2 tablespoons butter
2 tablespoons flour
2 tablespoons parsley, chopped
salt and pepper, to taste


Clean the cockles well and discard any that are open. Place in a pan with salted water, enough to just cover. Bring to a boil until they all open. Remove and let cool.

Remove the cockles and shell them, removing the beards, and keeping the strained liquid. Heat the flour and butter in a pan and blend in slowly, stirring all the time, the cockle liquid and extra rich milk, stirring until smooth. Add the chopped celery and cook for 5 minutes. Add the parsley and salt and pepper to taste.

Bring to a boil and then turn down and simmer for half an hour. Replace the cockles in the liquid and simmer for a few minutes, until heated. Mussels can be substituted for the cockles.


Nutritional data has not been calculated yet.

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