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Creamy scallop soup with chorizo

Creamy scallop soup with chorizo
4.2 22 ratings
Prep. 20 min
Total 30 min
6 portions
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Ingredients

  • chorizo sausages (approx. 250 g), skins removed, cut into slices (1 cm)
    2
  • garlic clove
    1
  • extra virgin olive oil
    20 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
  • water
    700 g
  • Chicken stock paste (see Tips)
    1 tbsp
  • scallops (approx. 18 scallops)
    350 - 400 g
  • pouring (whipping) cream
    200 g
  • fresh flat-leaf parsley leaves only, for garnishing

Difficulty

easy

Nutrition per 1 portion

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

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