Onion soup with scallops and chorizo

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


    1. Heat the butter in a pan and add the onions and thyme leaves.
    2. Fry gently until the onions are softened but not coloured.
    3. Add the stock and cream, bring to the boil and cook for 4-5 minutes.
    4. Remove from the heat and liquidise.
    5. 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.
    6. 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).
    7. Sprinkle the soup with the parsley and put 1 -2  ladles into a serving bowl.
    8. Add the scallops and chorizo, and then drizzle some of the chorizo oil.
    9. Serve.

For this recipe the soup is served almost as a sauce, so you don’t need lots.

Serves two.

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