Creamy scallop soup with chorizo
TM6 TM5 TM31

Creamy scallop soup with chorizo

4.3 (12 ratings)

Ingredients

  • 2 chorizo sausages (approx. 250 g), skins removed, cut into slices (1 cm)
  • 1 garlic clove
  • 20 g extra virgin olive oil
  • 2 eschalots, peeled and cut into halves (approx. 100 g)
  • 2 celery stalks, cut into pieces (approx. 90 g)
  • 150 g floury potatoes (e.g. Royal Blue, Ruby Lou, Coliban), peeled and cut into pieces (3 cm)
  • 700 g water
  • 1 tbsp Chicken stock paste (see Tips)
  • 350 - 400 g scallops (approx. 18 scallops)
  • 200 g pouring (whipping) cream
  • fresh flat-leaf parsley, leaves only, for garnishing

Nutrition
per 1 portion
Calories
1371.2 kJ / 326.3 kcal
Protein
21.5 g
Carbohydrates
7.7 g
Fat
23.3 g
Saturated Fat
10.8 g
Fibre
1.7 g
Sodium
864.7 mg

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