Recipe: Scallop soup
Instructions
St Jaques nut soup recipe, here is a recipe that will allow you to start a meal with friends. The scallops lightly cooked in the vegetable broth will deliciously flavor this soup, for everyone’s pleasure. I took advantage of a great promotion on surpluses from a supermarket, for this scallop soup. The cooking will be very important, 2 minutes will be enough and the scallops will be cooked wonderfully. You’ll love slicing them in this soup and devouring them. The scallop soup will be ideal for an appetizer, during a large meal.
I will give you a recipe every Saturday for the end of the year celebrations
Recipe ingredients
Eggplant recipe with chickpeas for 6 people:
- 12 scallops
- 2 large leeks
- 2 nice carrots
- 1 teaspoon of coarse Guérande salt
- 40g butter
- 2 turns of a pepper mill
- 1 liter of water
Instructions
- Peel and wash the carrots, cut into thin slices.
- Prepare the leeks by slicing them in half and rinse under cold water and then thinly slice.
- In a saucepan pour salted water, carrots, cook until boiling.
- Heat a pan with the butter, add the leeks to the hot butter.
- Let the leeks cook for a few more minutes.
- Add the leeks to the carrots and cook for about 20 minutes.
- Just before serving cook the scallops in the broth for 2 minutes.
- Pour the soup into deep plates.
- Place a few knobs of very cold butter.
Preparation time: 20 minutes
Cooking time: 25 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: St Jaques nut soup
My favorite wine for this Côte du Rhône (white) recipe Grape varieties: Viognier
Temperature between 06 ° and 09 °
Rinse the vegetables
Slice the leeks
Sear the leeks
Cook the carrots in slices
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