
Devices & Accessories
Creamy scallop soup with chorizo
Prep. 20min
Total 30min
6 portions
Ingredients
-
chorizo sausages (approx. 250 g), skins removed, cut into slices (1 cm)2
-
garlic clove1
-
extra virgin olive oil20 g
-
eschalots peeled and cut into halves (approx. 100 g)2
-
celery stalks cut into pieces (approx. 90 g)2
-
floury potatoes (e.g. Royal Blue, Ruby Lou, Coliban), peeled and cut into pieces (3 cm)150 g
-
water700 g
-
Chicken stock paste (see Tips)1 tbsp
-
scallops (approx. 18 scallops)350 - 400 g
-
pouring (whipping) cream200 g
-
fresh flat-leaf parsley leaves only, for garnishing
Nutrition per 1 portion
Calories
326.3 kcal /
1371.2 kJ
Protein
21.5 g
Fat
23.3 g
Carbohydrates
7.7 g
Fibre
1.7 g
Saturated Fat
10.8 g
Sodium
864.7 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Calendar favourites
9 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Eggplant rotolo
1 h 40min
Mixed seafood with tomato and herb sauce
30min
Squid Ink Pappardelle with Lobster and Saffron Broth
1 h
Sous vide kangaroo with rosemary (TM5)
1 h 15min
Cedar-wrapped pork with rosemary
40min
Crab and ginger tart with chilli dressing
1 h 30min
Lamb cutlets with spinach and pea purée
40min
Marinated white fish fillets with chermoula sauce and couscous salad
1 h 10min
Confit salmon, Parmesan gnocchi with cauliflower cream
7 h 10min
Gruyère salmon patties with salad
1 h 20min
Lamb cutlets with pumpkin and pistachio salad
40min
Chilli mussels with thyme and tomatoes
40min