Cockles and Cauliflower Velouté

40 mins. Serves 4

A pale, earthy, savory, and warming cauliflower velouté is a great companion to the delicate salty-sweet taste and silky bite of Galician Cockles. This is a classic French recipe; we like to finish with the small but mighty peppery bite of micro greens.

  • 1 tin of Ar de Arte Cockles in brine
  • 1 large head of cauliflower roughly chopped
  • 1.4 oz unsalted butter (1/3 stick)
  • 1/2 cup of heavy cream
  • 1 egg yolk
  • 1/3 cup of flour
  • 1 leek finely chopped
  • 5.5 cups clear veal stock
  • Salt
  • White or Espelette pepper
  • Nutmeg
  • Spicy Micro Greens (optional)
    • 1. Make a Leek Roux

      Warm up the stock until just before boiling. Set aside.

      Meanwhile, heat a large stock pot in medium-low heat to melt the butter.

      Add chopped leek to the melted butter. Add a pinch of salt and stir well.

      Let it soften for 1-2 m being careful not to let it brown.

      Add flour and mix well to combine.

    • 2. Cook cauliflower and prepare soup base.

      Add hot stock to roux.

      Add a pinch of nutmeg, white pepper.

      Bring to a boil, then reduce heat to a gentle boil. cover and let it cook for 30 minutes, until fully cooked.

      While the soup cooks, add egg yolk to a small bowl and whisk with heavy cream using a fork.

    • 4. Blend

      Using a ladle, add the cooked cauliflower and liquid into a blender. Do not seal the top to avoid splatter.

      Gradually increase blender power and blend well, until completely smooth.

      Combine one cup of the blended cauliflower blend with the yolk/cream base.

      Pour the combined base and stir it back into the soup.

    • 4. Serve

      Adjust seasoning and serve.

      We like to sip the velouté from teacups alongside eating the cockles straight from the tin using a small fork.

      Bite into a small bunches of microgreens for a hit of spice.

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    Ar de Arte Cockles in Brine 110 gr.

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