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.
11K 3 3.3
Grade this recipe:

Last modified on: January 8th 2023

Keywords for this recipe:
For 2 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


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

Peel and wash 1 turnip, also cut into julienne.

Prepare and slice 1 shallot.

Stage 2 - 10 min.
Breton style shellfish and vegetable soup
Prepare and finely chop 13 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 2 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 17 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
...167 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
1,073 Kcal or 4,492 Kj64 gr44 gr71 gr
54 %25 %4 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
106 Kcal or 444 Kj6 gr4 gr7 gr
5 %2 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
536 Kcal or 2,244 Kj32 gr22 gr36 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 2 people : 6.24 €
  • Per person : 3.12 €

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)
CocklesCockles: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Tagliatelle with cockles, Fisherman's Ragout, Cockles and cabbage with smoky cream sauce, Creamy spaghetti with cockles and parsley, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Langres-style spinach, Chicken Brussels pie, Moist chocolate cake, Tarte Normande, Turnip and sesame puree (tahina) 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: Paella, Fillets of sole Dieppoise, Spaghetti with mussels and basil, Quiche Bretonne, Curried mussels with cabbage, ... All
Other recipes you may also like
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Don't add a stock cube whole
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.
130K5 2 min. February 21th 2011
How to choose an avocado well
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
173K4.4 1 min. June 28th 2011
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
239K 24.2 1 hour 7 min. February 21th 2011
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
732K 313.7 36 min. January 27th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page