Cockle soup (tlc)
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Recipe by: jan-baptiste
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
48 Cockles
110 g Butter
110 g Flour
900 ml Milk
pn Pepper
pn Nutmeg
1 tb 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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