Blood Cockle Cream Soup

Ingredients:

600 shelled blood cockles
100 g of peeled potatoes diced into 1 cm
100 g of chopped onions
1 tbsp of cooking oil
100 g of peeled carrots diced into 1 cm
3 pcs of toasted bacon diced into ½ cm
375 ml of water
600 ml of milk
½ tsp of pepper
1 tsp of salt

Complement:

Garlic bread
Chopped parsley

How to make:

Boil cockles in boiling water with salt until shells open. Remove and drain.
Boil the potatoes with water until half cooked. Turn off the flame.
Saute the onions until fragrant. Remove from heat.
Enter onion stir into potato stew.
Add cockles, bacon, carrots, pepper, and salt. Stir.
Pour the milk. Bring to a boil.
Reduce the heat. Cook again until all ingredients are cooked.
Serve the soup with a sprinkling of chopped parsley and garlic bread.

For 6 servings.

Culinary tip:

Once the milk into the pan, frequently stir, so the milk doesn't break.

Nutrition facts per serving:

Calorie: 190 kcal
Protein: 11.3 g
Fat: 9.2 g
Carbohydrate: 16 g
Cholesterol: 16.5 g
Fiber: 0.3 g

You may also like:

The Pleasures of the Table
Best of Country Cooking with Cream Soup
Deep South Staples
Hearty Soups
Humphry Slocombe Ice Cream Book

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