Photo: Korea Ministry of Food and Drug Safety

Scallop and Broccoli Soup

Name: Scallop and Broccoli Soup
Cuisine: South Korea
Ingredients: 100 g scallops; 25 g onion; 40 g broccoli; 10 g spinach; 25 g heavy cream; 200 g milk; 15 g butter; 3 g grated Parmesan; 5 g minced garlic; 1 g white pepper; 2 g garlic chips

관자브로콜리스프

Main dish · Boiled

MainsCourse

277kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Scallop and Broccoli Soup

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

scallops관자
100 g
onion양파
25 g
broccoli브로콜리
40 g
spinach시금치
10 g
heavy cream생크림
25 g
milk우유
200 g
butter버터
15 g
grated Parmesan파마산가루
3 g
minced garlic다진마늘
5 g
white pepper흰후추
1 g
garlic chips마늘칩
2 g

Nutrition per serving

277kcal

13.4gCarbs

12.3gProtein

19.4gFat

210.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice 50 g of the scallops.
Saute the sliced scallops with the minced garlic, white pepper, and butter.
Use the remaining 50 g of scallops to make a broth.
Blanch the broccoli and spinach in hot water, then blend them in a blender with the broth and the sauteed scallops.
Pour into a pan and bring to a boil, add the milk, and boil once more.
Adjust the thickness with the heavy cream and Parmesan cheese, then serve in a bowl topped with garlic chips.

💡 TipUsing Parmesan, garlic chips, and butter made it possible to make a soup that is not salty, without adding any salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.