The past few years, I’ve made Chestnut and Madeira soup for Christmas Day. This year, however, I wanted something lighter. This white onion soup was not only delicious but also looked beautiful.
- 1 x knob butter
- 2 x white onions, roughly diced
- 1 tsp thyme, leaves only
- 225 ml chicken stock, plus more if needed
- 1 x tbsp double cream
- Few chunks cooking chorizo, skin removed
- olive oil, for frying
- 6-8 scallops, sinew, muscle and coral removed (3-4 each)
- Sprinkle flat leaf parsley, shredded
- Heat the butter in a pan and add the onions and thyme leaves.
- Fry gently until the onions are softened but not coloured.
- Add the stock and cream, bring to the boil and cook for 4-5 minutes.
- Remove from the heat and liquidise.
- Break the chorizo into irregular chunks and fry with a little olive oil to heat through. Don’t be tempted to substitute with pre-cooked chorizo.
- Wipe each scallop with some olive oil and add to a heated frying pan. Cook them lightly on both sides so that the outside caramelises and the inside just cooks through (About 1 1/2 mins each side).
- Sprinkle the soup with the parsley and put 1 -2 ladles into a serving bowl.
- Add the scallops and chorizo, and then drizzle some of the chorizo oil.
For this recipe the soup is served almost as a sauce, so you don’t need lots.