Vichyssoise with cockles
- 40 minutes
- Easy
- 6 serves
Ingredients
- 2 tin Consorcio Cockles
- 1 kg Agria potatoes
- 400 g leek
- 100 g cream
- 50 g extra virgin olive oil
- Salt
- Chives
Elaboration
Clean the leek properly to remove any soil, cut it into chunks and fry lightly in a pan with extra virgin olive oil. Add the peeled and chopped potatoes, cover with water and cook with the lid on for 20 minutes.
Add the cream and the water from the cockles and blend well. Pass it through a strainer so that it makes a fine cream and adjust the salt.
Pour a portion of the hot vichyssoise into a shallow bowl, add the cockles carefully on the surface where they will be warmed by the cream, add a drop of lemon to each cockle and a few chives. Finish the dish off with a thin line of extra virgin olive oil.