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COCKLE SOUP

Melt the butter in a flameproof casserole or Dutch oven and sautˇ the leeks and potatoes for 10 minutes over a low heat, stirring occasionally.  Pour in 1 quart of water.  Bring to a boil and simmer for 30 minutes.  Strain the vegetables, reserving the cooking liquid.  Add enough water to the cooking liquid to make 8 cups of soup.  Return the vegetables to the soup and return to a boil, then remove the pan from the heat.  In a small bowl whisk together the egg yolks and cr¸me fra”che and add the mixture to the soup.  Do not boil the soup.  Stir the cockles into the soup just before serving.
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2 pints cockes, shelled
3 leeks, white part only, cut into julienne
3 potatoes, diced
1/4 cup unsalted butter
2 egg yolks
1 cup cr¸me fra”che
salt, pepper
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15
mn
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40
mn
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Brittany
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Soups
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Muscadet
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