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Potato soup with scallops, chorizo and spinach
Fruit and vegetables
500g/1lb 2oz baking
potato
(preferably Marfona), peeled, cut into 1cm/½in pieces
3 banana
shallots
, peeled, sliced
3
garlic
cloves, peeled, chopped
4 fresh
thyme
sprigs, leaves only
½
lemon
, juice only
200g/7oz baby
spinach
leaves
Tins, packets and jars
750ml/1pint 10fl oz
chicken stock
Cooking ingredients
3 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
110ml/4fl oz
milk
Meat, fish and poultry
4 small
chorizo
sausages, skin removed, sliced
8
scallops
, cleaned, roes removed, each
scallop
cut in half horizontally to form two thinner
scallops
Other
750ml/1pint 10fl oz water
leftover
roast chicken
skin, sliced, to serve
Back to recipe
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