Cep & Cockle Soup from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by Claris
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 pa...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Ladle
- Soup bowl
- Oven
Ingredients
- 115 g/4 oz fresh ceps (Boletus edulis), roughly chopped
- salt
- freshly ground pepper
- 25 g/1 oz unsalted butter
- 450 ml/¾ pint milk
- 4 spring onions, finely chopped
- 175 g/6 oz oyster mushrooms, roughly chopped
- 4 sprigs of fresh thyme
- 1 stick of celery, finely chopped
- 3 tbsp celery or sesame seeds
- 115 g/4 oz cooked potato, diced
- 280 g/10 oz shelled cockles
- 350 g/12 oz puff pastry
- 1 egg, beaten
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