Seafood and lemon soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

The tang of lemon is refreshing and highly complementary to the richness of the seafood. A very elegant and refined dish.


  • 400 g (12 ¾ oz) cockles or pipis
  • 500 g (1


  1. Wash the cockles or pipis, mussels and clams in lots of water and repeat twice. Be especially careful with the cockles or pipis, they can be very sandy. Place the shellfish in a large pot with the wine and shallots, bring the mixture slowly to the boil and cook for 2-3 minutes, or until the shells open. Lift the shellfish out of the cooking liquid, remove the flesh from the