Cep & Cockle Soup

Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

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.


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


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