Creamy scallop soup with chorizo

Name: Creamy scallop soup with chorizo
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 2 chorizo sausages; 1 garlic clove; 20 g extra virgin olive oil; 2 eschalots; 2 celery stalks; 150 g floury potatoes; 700 g water; 1 tbsp Chicken stock paste; 350 - 400 g scallops; 200 g pouring (whipping) cream; fresh flat-leaf parsley

4.2 (19 ratings)

Difficulty easy

Preparation time 20 min

Total time 30 min

Serving size 6 portions

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