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White onion soup with scallops and chorizo

Paul Merrett from Market Kitchen
A creamy white soup with a shocking orange drizzle of chorizo oil, from Paul Merrett

White onion soup with scallops and chorizo

Method

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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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Serves: 1

Prep: 5 min
Cook: 15 min

Ingredients
large knob Butter
2 white Onions, roughly diced
1 tsp thyme leaves
150ml chicken stock, plus more if needed
1 tbsp double cream
6 cm cooked Chorizo, skin removed
Olive oil, for frying
3 Scallops, sinew, muscle and coral removed
handful flat-leaf parsley, shredded