Kampasimpukkakeitto (Scallop Soup)
recipe

A delightful and flavorful scallop soup that warms you on dark evenings. This easy recipe is perfect for indulgence.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 slices of bacon
- 1 small onion
- 1 celery stalk
- A small piece of red bell pepper
- 1 garlic clove
- 4 medium potatoes
- Half a fish stock cube (or 1 cup of fish broth)
- About 0.5 liters of water
- 200 ml cooking cream (7% vegetable fat)
- 200 g scallops
- Mussels (optional)
- Black pepper, chili, dried parsley/chives for seasoning
Instructions:
1. Chop the bacon, onion, celery, bell pepper, and garlic into small pieces. Dice the potatoes into sizes similar to the scallops and thaw the scallops in cold water.
2. Heat a pot and fry the bacon until crispy. Add the onion, celery, and bell pepper, and sauté for a few minutes. Add a pinch of black pepper.
3. Stir in the garlic and fish stock, combine, then add hot water. Add the diced potatoes.
4. Season with chili and parsley or chives. Let simmer until the potatoes are nearly tender.
5. Add the cooking cream and wait for the soup to boil again. Taste and adjust the seasoning as needed.
6. Add the thawed scallops (and mussels, if using) and let the soup simmer gently for about 10 more minutes. Be careful not to overcook the scallops.
7. Serve warm and enjoy!
Nutritional Information (per serving):
- Energy: 320 kcal
- Protein: 18 g
- Carbohydrates: 30 g
- Fat: 14 g
- Fiber: 3 g

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