Cockle Soup Recipe
Cockle Soup with Cockles, Butter, Flour, Milk, Celery and Parsley.
INGREDIENTS
2 pints (1.2 litres) measure of Cockles
1 oz (25g) Butter
1 oz (25g) Flour
1/2 pint (300ml) Milk
2 Sticks of Celery
Parsley
METHOD
Scrub the cockles well and boil them in salted water until they open - discard those that do not. Drain off the liquid and keep it aside. Make a white roux with the butter and flour and moisten it smoothly with a pint of the cockle water and the milk. Add the chopped celery, simmer for 30 minutes and then add the shelled cockles, some chopped parsley and salt & pepper to taste. Cook for a few minutes longer before serving.
Serves 4.
Based on the Cockle Soup recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).