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.
16 K 3.3/5 (3 reviews)
1 hour 45 min.
Easy
18 people
13 IngredientsLast modified on: January 8th 2023
6 
6 turnips
6 
3 
3 lb + 4.8 oz mussels
3 lb + 4.8 oz 
3 lb + 4.8 oz clams
18 scallops
5.5 oz 
3 lb + 4.8 oz 
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 18 scallops in pieces, without cooking them.
Do not change the cooking water between each.
Let cool and then remove the shells.
Cut the 18 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 5.5 oz 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.
...3 lb + 4.8 oz 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 | 650 RDI=250 % | 410 RDI=40 % | 680 RDI=100 % | 10,370 RDI=520 % | 43,410 RDI: 520 % |
| 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 18 people : 56.05 €
- 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 with beurre d'escargot, Normandy seafood stew, Paella, Mussels marinière, Spaghetti with mussels and basil, ... See them all 10
Cockles
You can get more informations, or check-out other recipes which use it, for example: Creamy spaghetti with cockles and parsley, Fisherman's Ragout, Crusty cockle tart, Fillets of sole Dieppoise, Tagliatelle with cockles, ... See them all 7
Liquid cream
Like these other recipes: Cauliflower and chickpea purée, Normandy seafood stew, Crème de foie gras, Caramelized pear custard tart, The strange gratin, ... See them all 165
Clams
Like these other recipes: Fillets of sole Dieppoise, ... See them all 1
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