Shellfish Soup

Hebrides

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Ingredients

  • Cockles, mussels, or razor-fish, fresh fish stock, milk, cornflour, butter, pepper, salt

Method

Proceed as for winkle soup, adding milk to part of the liquor. Put in a morsel of butter, thicken with cornflour, and season to taste. Use plenty of pepper. Razor-fish should be chopped small before being added.