Broccoli soup with scallops

title="Broccoli soup with scallops"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Broccoli-soup-with-scallops.jpg" srcset="https://img.taste.com.au/GgCtqLKv/w720-h480-cfill-q80/taste/2016/11/broccoli-soup-with-scallops-17621-1.jpeg 720w, https://img.taste.com.au/a-b-Pco7/w643-h428-cfill-q90/taste/2016/11/broccoli-soup-with-scallops-17621-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Broccoli soup with scallops"
/>

(13) Rate it

• 0:20 Prep


• 0:30 Cook


• 
  6 Servings


• Capable cooks

Everyone will love this gourmet soup, which offers a creative take on traditional broccoli soup with the addition of perfectly cooked scallops.

Featured in
Scallops, Soup recipes

Ingredients

• 150ml olive oil


• 2 onions, finely chopped


• 2 cloves garlic, finely chopped


• 2 (200g) sebago potatoes, cut into 3cm pieces


• 3 heads (1kg) broccoli, trimmed into 3cm florets


• 1/2 cup (125ml) pouring cream


• 1/2 cup coarsely chopped flat-leaf parsley


• 18 scallops, without roe


• Chervil or flat-leaf parsley leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Heat 2 tablespoons oil in a heavy-based saucepan over low-medium heat and cook onions, garlic and 2 teaspoons salt for 5 minutes. Add potatoes and 5 cups water and bring to the boil. Add broccoli and simmer for 10 minutes or until just tender. Cool slightly then blend, in 3 batches, in a food processor until smooth. Return soup to pan. Stir in cream and season to taste with pepper. When ready to serve, gently reheat over medium heat.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, process parsley and 100ml oil in a food processor until smooth, then strain through a fine sieve.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat remaining oil in a frying pan over high heat and cook scallops for 30 seconds each side or until just tender. Serve soup topped with scallops and chervil leaves, drizzled with parsley oil.
  
  
  

Nutrition

• 1612 kj

  Energy




• 31g

  Fat Total




• 9g

  Saturated Fat




• 8g

  Fibre




• 16g

  Protein




• 41mg

  Cholesterol




• 137.87mg

  Sodium




• 3g

  Carbs (sugar)




• 7g

  Carbs (total)

All nutrition values are per serve

• Author: Sophia Young


• Image credit: Andrew Lehmann


• Publication: Notebook:

Source: taste.com.au