Creamy Soup with Chorizo and Scallops
Make on Fresco
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.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 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
Do
- 1
Using a very sharp knife, dice chorizo into small cubes.
- 2
Place garlic into Thermomix bowl and chop 3 sec/speed 5.
- 3
Add cubed chorizo and EVOO and cook 5 min/90ºC/Reverse/speed soft.
- 4
Set aside chorizo and oil leaving a little residue in bowl for sauteing vegetables.
- 5
Place eschalots and celery into Thermomix bowl and chop 4 sec/speed 5.
- 6
Sauté 5 min/Varoma/speed 1/MC OFF.
- 7
Add potatoes and stock and cook 12 min/Varoma/speed 1.
- 8
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.
- 9
Remove Varoma and add cream to Thermomix bowl. Puree 40 sec/speed 8.
- 10
Heat butter or oil in cast iron frying pan and caramelise the scallops on one side only.
- 11
Serve soup in large bowls, place a few scallops into soup and top with reserved chorizo and oil. Garnish with sprigs of parsley.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
