Broccoli soup with scallops

Posted by adm On December - 13 - 2011

How to cook Broccoli soup with scallops


  • 150ml olive oil
  • 2 onions, finely shredded
  • 2 cloves ail, finely shredded
  • 2 (200g) sebago potatoes, dig 3cm pieces
  • 3 heads (1kg) broccoli, trimmed into 3cm florets
  • 1/2 cup (125ml) pouring pick
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 18 scallops, without roe
  • Chervil or flat-leaf parsley leaves, to dish

How to:

  • Rut 2 tbs oil in a heavy-based saucepan over low-medium heat and cook onions, garlic and 2 tsp salt for 5 transactions. Add potatoes and 5 cups water and bring to the roil. Add broccoli and simmer for 10 minutes or until just bid. Cool slightly then blending, in 3 batches, in a food processor until still. Return soup to pan. Stir in cream and season to taste with peppercorn. When ready to answer, gently reheat over medium warmth.

  • Lag, process parsley and 100ml oil in a food processor until still, then strain through a fine sift.

  • Heat remaining oil in a frying pan over high heat and cook scallops for 30 seconds each side or until just tender. Help soup topped with scallops and chervil leaves, drizzled with parsley oil.

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