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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

Last modified on: January 8^th 2023

Keywords for this recipe:

For 18 people, you will need:

1 6 carrots
2 6 turnips
3 6 shallots
4 3 leeks
5 1 kg 500 g mussels
6 1 kg 500 g cockles
7 1 kg 500 g clams
8 18 scallops
9 150 g butter
10 1 litre 500 ml liquid cream
11 parsley
12 salt
13 pepper
Total weight: 9,120 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start 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 6 carrots, cut into julienne.

Peel and wash 6 turnips, also cut into julienne.

Prepare and slice 6 shallots.

Stage 2 - 10 min.

Prepare and finely chop 3 leeks.

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.

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 150 g butter, melt and add the minced shallot, salt and pepper.

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.

...1 litre 500 ml 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.

After this time, check the seasoning, then add the chopped parsley.

Your recipe is ready.

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.

Keeping

1 or 2 days in the refrigerator, protected by a stretch film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
9,619 Kcal or 40,273 Kj	576 gr	394 gr	636 gr
481 %	222 %	37 %	96 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
105 Kcal or 440 Kj	6 gr	4 gr	7 gr
5 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
534 Kcal or 2,236 Kj	32 gr	22 gr	35 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 18 people : 56.04 €
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)

	Mussels: You can check-out other recipes which use it, like for example: Quiche Bretonne, Fillets of sole Dieppoise, Curried mussels with cabbage, Mussels with arroz negro, Spaghetti with mussels and basil, ... All
	Cockles: You can get more informations, or check-out other recipes which use it, for example: Creamy spaghetti with cockles and parsley, Fillets of sole Dieppoise, Crusty cockle tart, Tagliatelle with cockles, Cockles and cabbage with smoky cream sauce, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Eggs with green asparagus and Parmesan cheese, Eggs "en cocotte" with spinach, Caramelized pear custard tart, Salmon with sorrel, ... All
	Clams: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, ... All

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