Cep & Cockle Soup

Name: Cep & Cockle Soup
Cuisine: United Kingdom
Ingredients: 450 ml/¾ pint milk; 280 g/10 oz shelled cockles; salt and freshly ground pepper; 350 g/12 oz puff pastry; 3 tbsp celery or sesame seeds; 115 g/4 oz cooked potato, diced; 1 egg, beaten; 175 g/6 oz oyster mushrooms, roughly chopped; 115 g/4 oz fresh ceps (Boletus edulis), roughly chopped; 1 stick of celery, finely chopped; 4 spring onions, finely chopped; 25 g/1 oz unsalted butter; 4 sprigs of fresh thyme

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

This is a great soup, and the changes can be rung with any shellfish and any wild mushrooms. In the wild you just make it as a soup, but once you have an oven the dinner party version has a puff pastry cover.

Ingredients

115 g/4 oz fresh ceps (Boletus edulis), roughly chopped
175 g/6

Europe
United Kingdom
Soup
Vegetarian

Method

In a saucepan sauté the spring onions, celery and thyme in the butter for 2-3 minutes. Add the mushrooms and soften till the juices run. Season with salt and pepper. Pour over the milk, bring to a simmer and add the cockles and diced potato. Heat through and serve.

If you are making the posh dinner party version, make the soup as above and then ladle into four ovenproof soup bowls. Mois