Creamy Soup with Chorizo and Scallops

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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

Inspired by:

recipe updated Feb 5, 2020


  • Chorizo icon
    200g (about ¾ cup)
  • Shallot icon
    2 (84g)
  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Potato icon
    300g (about 1¾)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Garlic clove icon
    Garlic clove
  • Extra virgin olive oil icon
    Extra virgin olive oil
    27ml (1¾ tbsp)
  • Chicken stock icon
    Chicken stock
    600ml (2½ cups)
  • Scallops icon
    16 (160g)
  • Single cream icon
    Single cream
    200ml (¾ cup)
  • Butter icon
    as needed


  • kCook icon TM5
  • kCook icon Varoma tray
  • kCook icon Tm5 bowl
  • kCook icon Large serving bowl
  • kCook icon Small bowl
  • kCook icon Frying pan

Step preview

  1. Add garlic clove to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 3 sec, speed 5
  4. Then add extra virgin olive oil and chorizo to the TM5 bowl
  5. Cook - approx 5 min, 90°C, reverse gentle stir
  6. Transfer content of TM5 bowl to small bowl
  7. Add shallot and celery stalk to the TM5 bowl
  8. Chop - approx 4 sec, speed 4
  9. Cook - approx 5 min, varoma, speed 1
  10. Then add chicken stock and potato to the TM5 bowl
  11. Cook - approx 12 min, varoma, speed 1
  12. Add scallops to the varoma tray
  13. Steam TM5 bowl - approx 3 min, varoma, speed 1
  14. Remove varoma tray
  15. Add single cream to the TM5 bowl
  16. Purée - approx 40 sec, speed 8
  17. Heat butter to a clean frying pan
  18. Transfer content of varoma tray to frying pan
  19. Fry gently in frying pan until caramelized
  20. Transfer content of TM5 bowl to 4 large serving bowls
  21. Transfer content of frying pan to 4 large serving bowls
  22. Transfer meat to 4 large serving bowls
  23. Garnish with fresh parsley
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