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Seafood Soup     HT   French  SP  60mins

Serves 4        Hot  Seafood  Shellfish  Soups  Eggless



600ml/1pt Cockles,  scrubbed

1.1L/2pts Mussels,  scrubbed

600ml/1pt Water

50g/2oz Butter

50g/2oz Plain Flour

600ml/1pt Milk

Salt and White Pepper

1 tbsp Lemon Juice

150ml/5fl.oz. Dry White Wine

Cayenne Pepper

2 Egg Yolks

150ml/5fl.oz. Single Cream

1 tbsp Fresh Parsley, chopped





1. Place the cockles and mussels in a large saucepan with the water, cover and cook over a high heat for about 5 minutes until the shells open. Strain the liquor through a fine sieve and reserve.


2. Remove cockles and mussels from their shells, discarding any that remain closed, and reserve.


3. Heat the butter in a large saucepan, add the flour and cook for 1-2 minutes. Gradually add the reserved cooking liquor and milk and bring to the boil, stirring constantly.


4. Reduce the heat, cover and simmer for 10 minutes.


5. Add the lemon juice, wine and a pinch of cayenne with the reserved cockles and mussels. Heat through for 5 minutes.


6. To serve - put the egg yolks, cream and parsley into a warmed soup tureen and beat lightly with a fork. Pour the hot soup into the tureen, stirring constantly. Serve immediately.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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