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 like a sauce, so you don’t need lots.

Serves two.