Broccoli soup with scallops
On December - 13 - 2011
Ingredients:
- 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.