Scallops soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 30
Portions 4
Freezing No


  • 300 gr (2/3 pound) of scallops
  • 1 pinch of cayenne pepper
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 796 ml (28 oz) of crushed italian tomatoes
  • 1 liter (4 cups) of fish fumet (or fish broth)
  • 100 gr (1/4 pound) of dried rice vermicellis
  • 125 ml (1/2 cup) of fresh parsley
  • Salt and pepper up to taste
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  • In a large casserole, fry sliced leeks in a mix of oil and butter until it becomes translucent. Add cayenne peppers, tomatoes and fish fumet.
  • Cover and bring to a boil. Reduce heat and simmer for about 15 minutes.
  • Add vermicellis and cook for 2 minutes. Add parsley and scallops. Cook until scallops becomes opaque and remove right away from heat, because if scallops are over cooked it'll becomes rubberry.

Chef's notes

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