Olive Oil and Cockle Soup


  • 1 kg. of cockles
  • 5 dl. of extra virgin olive oil
  • water
  • 1 leek


Cook the cockles for one minute, just until they begin to open. Remove the shell and keep the mollusc. Keep 20 cockles aside for the garnish.

Place the remaining cockles in a blender with a dash of water (just enough to cover them). Make a purée with the hot cockles and begin to emulsify with oil at half speed. Strain the soup. Cut the white part of the leek into very fine slices and fry in plenty of oil.

Finish and presentation

Pour a portion of soup into a soup bowl. Garnish with five cockles and a sprinkling of fried leek.

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