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The past few years, I’ve made Chestnut and Madeira soup for Christmas Day; a lovely warming festive soup that always goes down a treat. This year however I wanted something lighter. This white onion soup was not only delicious, but looked beautiful. Too good just to keep for Christmas.
Ingredients
1 x knob butter
2 white onions, roughly diced
1 tsp thyme, leaves only
225 ml chicken stock, plus more if needed
1 x tbsp double cream
Few chunks cooking chorizo, skin removed
olive oil, for frying
6-8 scallops, sinew, muscle and coral removed (3-4 each)
Sprinkle flat leaf parsley, shredded
Preparation
Heat the butter in a pan and add the onions and thyme leaves. Fry gently until the onions are softened but not coloured. Add the stock and cream, bring to the boil and cook for 4-5 minutes. Remove from the heat and liquidise.
Break the chorizo into irregular chunks and fry with a little olive oil to heat through. Don’t be tempted to substitute with pre-cooked chorizo.
Wipe each scallop with some olive oil and add to a heated frying pan. Cook them lightly on both sides so that the outside caramelises and the inside just cooks through (About 1 1/2 mins each side).
Sprinkle the soup with the parsley and put 1 -2 ladles into a serving bowl. Add the scallops and chorizo, then drizzle some of the chorizo oil. Serve.
For this recipe the soup is served almost as a sauce, so you don’t need lots.
Serves two.
