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Ingredientes
- 2 3/8 lt Cockles
- 900 ml Water
- 25 gm Butter
- 50 gm Lean bacon, diced
- 1 x Leek, cleaned and finely sliced
- 1 stk celery, finely minced
- 2 x Plum tomatoes, skinned, thinly sliced
- 350 gm Or possibly 2 potatoes, peeled, diced Juice 1 small lemon
- 2 x Large eggs
- 2 Tbsp. Minced parsley Salt and freshly grnd black pepper
Direcciones
- 1 Wash the cockles in plenty of cool water and throw away any which will not close when lightly tapped. Put in a large pan with 150ml/5fl ounce water. Cover and cook on a high heat, occasionally shaking the pan till opened.
- 2 Throw away any which remain closed. Tip into a colander set on a bowl to collect the liquid and cold a little. Heat the butter in a large pan, add in the bacon and cook till browning.
- 3 Add in the leek, celery and tomatoes and cook till the mix 'begins to flop'. Remove the cockle meats from the shells. Pour all but the last tbsp or possibly two of cockle liquor into the pan.
- 4 Add in the rest of the water and the potatoes and leave to simmer for 10 min till the potatoes are soft. Add in the shelled cockles and taste the soup for seasoning. Whisk the lemon juice with the Large eggs in a bowl.
- 5 Pour on a ladle full of warm soup, whisk together and stir the liaison into the soup. Stir over a low heat to thicken slightly but do not boil. Stir in the parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 909g | |
| Recipe makes 4 servings | |
| Calories 619 | |
| Calories from Fat 156 | 25% |
| Total Fat 17.41g | 22% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 194mg | 8% |
| Potassium 168mg | 5% |
| Total Carbs 30.94g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.48g | 1% |
| Protein 85.22g | 136% |
