Breton style shellfish and vegetable soup


Breton style shellfish and vegetable soup
For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.
12K 3 3.3
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Last modified on: January 8th 2023

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 18 min.25 min.1 hour 43 min.
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Step by step recipe


Stage 1 - 20 min.
Breton style shellfish and vegetable soup
Prepare 2 carrots, cut into julienne.

Peel and wash 2 turnips, also cut into julienne.

Prepare and slice 2 shallots.

Stage 2 - 10 min.
Breton style shellfish and vegetable soup
Prepare and finely chop 1 leek.

Stage 3 - 45 min.
Breton style shellfish and vegetable soup
Cook the mussels, cockles and clams in a marinade, one after the other.

Do not change the cooking water between each.

Let cool and then remove the shells.

Cut the 6 scallops in pieces, without cooking them.

Stage 4
Breton style shellfish and vegetable soup
Set aside half a glass of the cooking juices from the shellfish once all the cooking is done.

Stage 5 - 1 min.
Breton style shellfish and vegetable soup
In a large saucepan over medium heat add 50 g butter, melt and add the minced shallot, salt and pepper.

Cook for 1 minute without browning.

Stage 6 - 4 min.
Breton style shellfish and vegetable soup
Add all the vegetables, mix, and cook, stirring occasionally, for 3 or 4 minutes.

Stage 7 - 1 min.
Breton style shellfish and vegetable soup
Add all the shells...

Stage 8 - 1 min.
Breton style shellfish and vegetable soup
...500 ml liquid cream and the half glass of shellfish juice from step 4.

Stage 9 - 20 min.
Breton style shellfish and vegetable soup
Mix well, lower the heat and let it thicken gently for about 20 minutes uncovered.

Stage 10 - 1 min.
Breton style shellfish and vegetable soup
After this time, check the seasoning, then add the chopped parsley.

Your recipe is ready.

Stage 11
Breton style shellfish and vegetable soup
Serve in a cassolette (small individual pot or ramekin) or classically with a side dish such as rice pilaf for example.
Remarks
The choice of shellfish is very open, use what you find in season.

Same thing for vegetables, follow the seasons and your inspiration.
Keeping
1 or 2 days in the refrigerator, protected by a stretch film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,206 Kcal or 13,423 Kj192 gr131 gr212 gr
160 %74 %12 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
105 Kcal or 440 Kj6 gr4 gr7 gr
5 %2 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
534 Kcal or 2,236 Kj32 gr22 gr35 gr
27 %12 %2 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Mollusc, Milk, Sulfites
How much will it cost?
  • For 6 people : 18.68 €
  • Per person : 3.11 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Chantilly cream, Chestnut mousse in a whipper , Sausage mushroom and cheese crumble, Crème de foie gras, Creamy Winter Vegetable Soup, ... All
ClamsClams: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, ... All
MusselsMussels: You can check-out other recipes which use it, like for example: Paimpol salad, Spaghetti with mussels and basil, Paella, Mussels with beurre d'escargot, Mussels with arroz negro, ... All
CocklesCockles: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Tagliatelle with cockles, Creamy spaghetti with cockles and parsley, Fisherman's Ragout, Crusty cockle tart, ... All
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