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Seafood Soup     HT   French  SP  60mins

Serves 4        Hot  Seafood  Shellfish  Soups  Eggless

 

Ingredients

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

 

 

Instructions

 

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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