White onion soup with scallops and chorizo

A creamy white soup with a shocking orange drizzle of chorizo oil, from Paul Merrett
By Paul Merrett
White onion soup with scallops and chorizo
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 large knob butter
  • 8 white onions, roughly diced
  • 4 tsp thyme, leaves only
  • 900 ml chicken stock, plus more if needed
  • 4 tbsp double cream
  • 24 cm cooking chorizo, skin removed
  • olive oil, for frying
  • 12 scallops, sinew, muscle and coral removed
  • 2 handfuls flat leaf parsley, shredded


1. 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 with a stick blender.

2. Break the chorizo into irregular chunks and fry with a little olive oil to heat through.

3. 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.

4. Sprinkle the soup with the parsley and ladle into a serving bowl. Add the scallops and chorizo, then drizzle some of the chorizo oil. Serve.

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