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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Read more . Serves: 6 Time: 20 minutes, don’t forget that a good dish takes time, nature doesn’t rush so neither should you 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:
1. 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.
2. 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 1/2 pints with water if necessary.
3. 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.
4. Heat through thoroughly and pour into 4-6 soup bowls. Swirl a tablespoon, of cream into each bowl and garnish with a little parsley.
5. Serve with crusty bread.
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