Creamy Soup with Chorizo and Scallops
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 35mins
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- Serves
- 4
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- 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.
Inspired by: https://tenina.com/recipes/creamy-soup-with-chorizo-and-scallopsrecipe updated Dec 21, 2021
Ingredients
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- Chorizo
- 200 g
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- Shallot
- 2
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- Celery stalk
- 2
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- Potato
- 300 g
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- Fresh parsley
- as needed
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- Garlic clove
- 1
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- Extra virgin olive oil
- 25 g
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- Chicken stock
- 600 g
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- Scallops
- 16
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- Single cream
- 200 g
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- Butter
- as needed
Tools
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TM5
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Varoma tray - tm5
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Tm5 bowl
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Large serving bowl
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Small bowl
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Frying pan
Step preview
- Add garlic clove to the TM5 bowl
- Chop with MC fitted - approx 3 sec, speed 5
- Then add extra virgin olive oil and chorizo to the TM5 bowl
- Cook - approx 5 min, 90°C, reverse gentle stir
- Set aside chorizo and oil leaving a little residue in bowl for sauteing vegetables
- Add shallot and celery stalk to the TM5 bowl
- Chop with MC fitted - approx 4 sec, speed 4
- Cook - approx 5 min, Varoma, speed 1
- Add chicken stock and potato to the TM5 bowl
- Cook - approx 12 min, Varoma, speed 1
- Place scallops into Varoma dish, set Varoma into position
- Depending on size and quantity of scallops used, cook 3-4 minutes/Varoma/speed 1
- Remove varoma tray
- Add single cream to the TM5 bowl
- Purée with MC fitted - approx 40 sec, speed 8
- Heat butter or oil in cast iron frying pan
- Caramelise the scallops on one side only
- Serve soup in large bowls, place a few scallops into soup and top with reserved chorizo and oil
- Garnish with fresh parsley