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LOCATION: Recipes >> Soups >> Cockle 01

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COCKLE SOUP (Anraith ruacan) (Irish)

approximately 50 cockles
1 cup celery, chopped
2 1/2 cups extra rich milk
2/3 cup cream
2 Tbsp butter
2 Tbsp flour
2 Tbsp 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 and hour. Replace the cockles in
the liquid and simmer for a few minutes, until heated. Mussels
can be substituted for the cockles.

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