Creamy Soup with Chorizo and Scallops

Make on Fresco
Serves 4 Prep Time 15 minutes   Cook Time 20 minutes   Rated:

Scallops have to be one of my all time fave foods...unless they are over cooked in which case they can resemble pieces of foam rubber mattress...just sayin'. So steaming this way, then caramelising is a great way to ensure they are barely cooked, sweet, melt in the mouth yummy and really they are perfect with the saltiness of the chorizo and creaminess of the potato soup. I do love this recipe. It is not cheap so probably not your weeknight family filler upper, but the perfect elegant first course at your next dinner party! I first created a version of this recipe for a Thermomix in Australia calendar...this version is better.

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  • 2 Chorizo Cured sausages, skinned
  • 1 large clove garlic
  • 25 Grams Extra Virgin Olive Oil (EVOO) BUY
  • 2 eschalots, peeled and halved
  • 2 sticks celery, roughly chopped
  • 300 Grams floury potatoes, peeled and roughly chopped
  • 600 Grams liquid chicken stock
  • 200 Grams cream
  • 3-4 Grams sea scallops, per person
  • Italian parsley to garnish



Using a very sharp knife, dice chorizo into small cubes.


Place garlic into Thermomix bowl and chop 3 sec/speed 5.


Add cubed chorizo and EVOO and cook 5 min/90ºC/Reverse/speed soft.


Set aside chorizo and oil leaving a little residue in bowl for sauteing vegetables.


Place eschalots and celery into Thermomix bowl and chop 4 sec/speed 5.


Sauté 5 min/Varoma/speed 1/MC OFF.


Add potatoes and stock and cook 12 min/Varoma/speed 1.


Place scallops into Varoma dish, set Varoma into position and depending on size and quantity of scallops used, cook 3-4 minutes/Varoma/speed 1.


Remove Varoma and add cream to Thermomix bowl. Puree 40 sec/speed 8.


Heat butter or oil in cast iron frying pan and 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 sprigs of parsley.

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