Creamy Cockle Soup with Celery and Parsley

Name: Creamy Cockle Soup with Celery and Parsley
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 2 tbsp butter; 1 shallot, chopped; 2 celery stalks, diced; 1 clove garlic, minced; 1/2 cup dry white wine; 4 cups fish stock; 1 medium potato, diced; 2 lb cockles, cleaned; 1/3 cup heavy cream; 3 tbsp parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper

2 weken geleden

My meal plan

My favorites

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A delicate shellfish soup with cockles, celery and parsley in a light creamy broth. It stays fresh and maritime instead of heavy.

Serves: 4 people

Preparation time: 25 min

Ingredients

butter – 2 tbsp
shallot, chopped – 1
celery stalks, diced – 2
garlic, minced – 1 clove
dry white wine – 1/2 cup
fish stock – 4 cups
potato, diced – 1 medium
cockles, cleaned – 2 lb
heavy cream – 1/3 cup
parsley, chopped – 3 tbsp
salt – 3/4 tsp
black pepper – 1/2 tsp

Method

1. Melt the butter and cook the shallot, celery and garlic for 5 minutes until softened.
2. Add the wine, fish stock and potato and simmer for 12 minutes.
3. Add the cockles, cover and cook for 4 minutes until they open.
4. Stir in the cream and parsley, then season with salt and pepper. Discard any closed shells.
5. Serve the soup hot with bread for dipping.