Cockle soup (tlc)

Yield: 1 Servings

Measure Ingredient
48 Cockles
110 grams Butter
110 grams Flour
900 millilitres Milk
pinch Pepper
pinch Nutmeg
1 tablespoon Double Cream

1. Scald the cockles in hot water and as they open pick them out of their shells and put into a large bowl and leave to one side. 2. Put butter in the stew pan and as it melts add the flour and milk. 3. Add the seasonings and stir on a medium heat and boil gently for 15 minutes. 4. Remove from heat and add a generous tablespoon of cream, 5. Put the cockles in a warmed tureen dish and the pour the liquid and serve.

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