Ingredients
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30g butter
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1 sprig thyme
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1 sprig of rosemary
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1 bay leaf
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1 leekslight portion only, cut into small pieces
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500g parsnippeeled and chopped
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salt
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200g chestnutspregelled
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1.5 l vegetable stock
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125 ml cream
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black pepperfreshly ground
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nutmegfreshly grated
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1 dash red wine vinegar
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4-6 scallopswashed
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vegetable oil
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lemon juicefresh
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1 bunch of parsleyleaves plucked
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olive oil
Directions
Fine scallops are the key to this delicious cream soup. It’s the perfect soup for any cold winter night.
Steps
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1
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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. |
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2
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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. |
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3
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Add the chestnuts and simmer for 5 minutes. |
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4
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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. |
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5
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Blend the cream soup with the hand blender. Season with salt, black pepper, nutmeg, and a dash of red wine vinegar and keep warm. |
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6
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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. |
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7
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Mix the parsley with olive oil and lemon juice. |
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8
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Put the cream soup in bowls and garnish with parsley and scallops. |
