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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.

12K 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 litre 500 ml mussels
6 1 litre 500 ml cockles
7 1 litre 500 ml clams
8 18 scallops
9 154.8 mls butter
10 1500 ml liquid cream
11 parsley
12 salt
13 pepper

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 154.8 mls 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.

...1500 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
5,149 Kcal or 21,558 Kj	531 gr	334 gr	186 gr
257 %	204 %	32 %	28 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
68 Kcal or 285 Kj	7 gr	4 gr	2 gr
3 %	3 %	<1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
286 Kcal or 1,197 Kj	30 gr	19 gr	10 gr
14 %	11 %	2 %	2 %

% 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 : 50.04 €
Per person : 2.78 €

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, Paimpol salad, Spaghetti with mussels and basil, Curried mussels with cabbage, Mussels with arroz negro, ... All
	Cockles: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle with cockles, Fisherman's Ragout, Creamy spaghetti with cockles and parsley, Cockles and cabbage with smoky cream sauce, Crusty cockle tart, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Cervelle de Canut, Pumpkin (or potimarron) soup, Strawberry, kiwi and mascarpone verrines, Chocolate cream with a crunch, irish coffee mousse, Pistachio ice cream, ... All
	Clams: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, ... All

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