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.
20 K 3.3/5 (3 reviews)
1 hour 45 min.
Easy
12 people
13 IngredientsLast modified on: January 8th 2023
4 
4 turnips
4 
2 
4 cups + 3 tablespoons mussels
4 cups + 3 tablespoons 
4 cups + 3 tablespoons clams
12 scallops
½ cup 
4 cups + 3 tablespoons 
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 25 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 20 min.
Stage 3 - 45 min.
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 12 scallops in pieces, without cooking them.
Do not change the cooking water between each.
Let cool and then remove the shells.
Cut the 12 scallops in pieces, without cooking them.
Stage 4
Set aside half a glass of the cooking juices from the shellfish once all the cooking is done.
Stage 5 - 1 min.
In a large saucepan over medium heat add ½ cup butter, melt and add the minced shallot, salt and pepper.
Cook for 1 minute without browning.
Cook for 1 minute without browning.
Stage 6 - 4 min.
Add all the vegetables, mix, and cook, stirring occasionally, for 3 or 4 minutes.
Stage 7 - 1 min.
Add all the shells...
Stage 8 - 1 min.
...4 cups + 3 tablespoons liquid cream and the half glass of shellfish juice from step 4.
Stage 9 - 20 min.
Mix well, lower the heat and let it thicken gently for about 20 minutes uncovered.
Stage 10 - 1 min.
Stage 11
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 430 RDI=170 % | 270 RDI=30 % | 450 RDI=70 % | 6,910 RDI=350 % | 28,940 RDI: 350 % |
| Per 100 g | 7 RDI=3 % | 4 RDI=0 % | 7 RDI=1 % | 110 RDI=6 % | 480 RDI: 6 % |
| Per person | 40 RDI=10 % | 20 RDI=2 % | 40 RDI=6 % | 580 RDI=30 % | 2,410 RDI: 30 % |
How much will it cost?
- For 12 people : 37.40 €
- Per person : 3.15 €
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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)
Mussels
Like these other recipes: Mussels marinière, Spaghetti with mussels and basil, Fillets of sole Dieppoise, Mussels with arroz negro, Paimpol salad, ... See them all 10
Cockles
You can get more informations, or check-out other recipes which use it, for example: Tagliatelle with cockles, Fisherman's Ragout, Crusty cockle tart, Creamy spaghetti with cockles and parsley, Fillets of sole Dieppoise, ... See them all 7
Liquid cream
Like these other recipes: Sea bass with coriander cream en papillote, Roquefort sauce, Madras rice, Penne with Mushrooms, Scallops with sorrel and Noilly Prat, ... See them all 167
Clams
Like these other recipes: Fillets of sole Dieppoise, ... See them all 1
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