Creamy Soup with Chorizo and Scallops

by

Tenina Holder

Posted November 1, 2018 (Last updated December 21, 2021)

Serves

4

Total Time

35mins

Calories

583

Rich vegetable broth meets steamed moist scallops and punchy sauteed chorizo. This simple soup couldn't get any tastier, or easier, if you tried.

recipe-image
    Ingredients

  • Chorizo icon
    Chorizo200 gskinned, cubed
  • Shallot icon
    Shallot2peeled, halved
  • Celery stalk icon
    Celery stalk2coarsely chopped
  • Potato icon
    Potato300 gpeeled, coarsely chopped
  • Fresh parsley icon
    Fresh parsleyas neededcoarsely chopped
  • Garlic clove icon
    Garlic clove1large
  • Extra virgin olive oil icon
    Extra virgin olive oil25 g
  • Chicken stock icon
    Chicken stock600 g
  • Scallops icon
    Scallops16
  • Single cream icon
    Single cream200 g
  • Butter icon
    Butteras needed
    Method

  • 1. Add garlic clove to the TM5 bowl
  • 2. Chop with MC fitted - approx 3 sec, speed 5
  • 3. Then add extra virgin olive oil and chorizo to the TM5 bowl
  • 4. Cook - approx 5 min, 90°C, reverse gentle stir
  • 5. Set aside chorizo and oil leaving a little residue in bowl for sauteing vegetables
  • 6. Add shallot and celery stalk to the TM5 bowl
  • 7. Chop with MC fitted - approx 4 sec, speed 4
  • 8. Cook - approx 5 min, Varoma, speed 1
  • 9. Add chicken stock and potato to the TM5 bowl
  • 10. Cook - approx 12 min, Varoma, speed 1
  • 11. Place scallops into Varoma dish, set Varoma into position
  • 12. Depending on size and quantity of scallops used, cook 3-4 minutes/Varoma/speed 1
  • 13. Remove varoma tray
  • 14. Add single cream to the TM5 bowl
  • 15. Purée with MC fitted - approx 40 sec, speed 8
  • 16. Heat butter or oil in cast iron frying pan
  • 17. Caramelise the scallops on one side only
  • 18. Serve soup in large bowls, place a few scallops into soup and top with reserved chorizo and oil
  • 19. Garnish with fresh parsley

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