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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.

13K 3.3/5 based on 3 reviews

Last modified on: January 8^th 2023

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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 kg 500 g 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 will 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 kg 500 g 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
10,369 Kcal or 43,413 Kj	651 gr	409 gr	681 gr
518 %	250 %	39 %	103 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
114 Kcal or 477 Kj	7 gr	4 gr	7 gr
6 %	3 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
576 Kcal or 2,412 Kj	36 gr	23 gr	38 gr
29 %	14 %	2 %	6 %

% 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 €

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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)

	Clams: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, ... All
	Mussels: You can check-out other recipes which use it, like for example: Mussels marinière, Quiche Bretonne, Mussels with beurre d'escargot, Paimpol salad, Normandy seafood stew, ... All
	Cockles: You can get more informations, or check-out other recipes which use it, for example: Creamy spaghetti with cockles and parsley, How to prepare cockles, Cockles and cabbage with smoky cream sauce, Fillets of sole Dieppoise, Crusty cockle tart, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Layered Leek and Egg Gratin , Cockles and cabbage with smoky cream sauce, Lemon and lime cakes, Sliced veal with leeks and mushrooms, Filet mignon with asparagus, ... All

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