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Chestnut Parsnip Cream Soup with Scallops

  • Medium

Ingredients

Directions

Fine scallops are the key to this delicious cream soup. It’s the perfect soup for any cold winter night.

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Steps

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.

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.

3

Add the chestnuts and simmer for 5 minutes.

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.

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.

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.

7

Mix the parsley with olive oil and lemon juice.

8

Put the cream soup in bowls and garnish with parsley and scallops.

Enjoy

Chestnut Parsnip Cream Soup with Scallops

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Ingredients

Adjust Servings:
30g butter
1 sprig thyme
1 sprig of rosemary
1 bay leaf
1 leeks light portion only, cut into small pieces
500g parsnip peeled and chopped
salt
200g chestnuts pregelled
1.5 l vegetable stock
125 ml cream
black pepper freshly ground
nutmeg freshly grated
1 dash red wine vinegar
4-6 scallops washed
vegetable oil
lemon juice fresh
1 bunch of parsley leaves plucked
olive oil
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