Chestnut Parsnip Cream Soup with Scallops
Fine scallops are the key to this delicious cream soup. It’s the perfect soup for any cold winter night.
Ingredients
- 30 gbutter
- 1 sprigthyme
- 1sprig of rosemary
- 1bay leaf
- 1leeks (light portion only, cut into small pieces)
- 500 gparsnip (peeled and chopped)
- salt
- 200 gchestnuts (pregelled)
- 1.5 lvegetable stock
- 125 mlcream
- black pepper (freshly ground)
- nutmeg (freshly grated)
- 1 dashred wine vinegar
- 4-6scallops (washed)
- vegetable oil
- lemon juice (fresh)
- 1bunch of parsley (leaves plucked)
- olive oil
Steps
STEP 1
Heat a pot on the induction cooktop to 140 °C. Melt the butter in the saucepan. Add thyme, rosemary, and bay leaves and sauté for 1 minute.
STEP 2
Reduce the heat to 115 °C, add the leek, and simmer for 1-2 minutes. Add the parsnips with a little salt. Cover the pot and simmer for 10-15 minutes. Stir occasionally so that the parsnips do not take on any colour.
STEP 3
Add the chestnuts and simmer for 5 minutes.
STEP 4
Add the vegetable stock to the pot, bring to a boil, and simmer for 4-5 minutes. Add the cream and bring to a boil.
STEP 5
Blend the cream soup with the hand blender. Season with salt, black pepper, nutmeg, and a dash of red wine vinegar and keep warm.
STEP 6
Roll the scallops. Heat a pan on the cooktop to 180 °C. Add a little vegetable oil and fry the scallops. Season with salt, pepper, and lemon juice.
STEP 7
Mix the parsley with olive oil and lemon juice.
STEP 8
Put the cream soup in bowls and garnish with parsley and scallops.
Enjoy
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