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Irish oak smoked salmon and cockle soup
Very stylish, very easy to make and very delicious: the perfect soup!
It really has a delicate flavour and signifies the best of what the sea and garden have to offer in June. Cockles are often sold cooked but if you can get fresh ones simply add the whole shells in with the vegetables and continue as described below.
Ingredients
- serves: 4 - 6
- time: N/A
- oven temp: N/A°C / N/A°F
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 200 g/7 oz asparagus tips, trimmed and chopped
- splash white wine
- 500 ml/16 fl oz kitchen garden stock or water
- pinch saffron stands
- 125 g/4 1/2 oz fresh cockle meat (see recipe intro.)
- 125 g/4 1/2 oz smoked salmon slices, cut into julienne (long thin strips)
- salt and freshly ground black pepper
Irish oak smoked salmon and cockle soup
Heat a heavy-based pan and add the olive oil. Once the butter is foaming add the onion, garlic and asparagus, stirring to combine. Cook gently for 4-5 minutes without colouring, stirring occasionally. Pour in the white wine and allow to bubble down and evaporate. Season to taste.
Pour the vegetable stock or water into the pan and add the saffron. Bring to the boil, then reduce the heat and simmer for about 5 minutes until the asparagus is completely tender and the flavours have infused. Stir in the cockle meat and smoked salmon and allow to just warm through.
To Serve
Season to taste and ladle into warmed serving glasses or bowls.