3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter
3 large onions, finely chopped
8 oz (225 g) carrots, finely chopped
12-16 large scallops
1 thyme sprig
1/2 bay leaf
3 tbsp (60 ml) chopped parsley
salt and pepper
2/3 cup (150 ml) 1/4 pt dry white wine
1.25 litres (2 1/4) pints Basic Fish Stock
800 g (1 3/4 lb) potatoes, diced
1 cup (8 fl oz) 250 ml single cream
pinch of cayenne pepper
3 large onions, finely chopped
8 oz (225 g) carrots, finely chopped
12-16 large scallops
1 thyme sprig
1/2 bay leaf
3 tbsp (60 ml) chopped parsley
salt and pepper
2/3 cup (150 ml) 1/4 pt dry white wine
1.25 litres (2 1/4) pints Basic Fish Stock
800 g (1 3/4 lb) potatoes, diced
1 cup (8 fl oz) 250 ml single cream
pinch of cayenne pepper
method
1. Melt 75 g (3 oz) of the butter in a large heavy-bottomed saucepan. Cut the remaining butter into small cubes and chill untill required.
2. Add the onions and carrots to the melted butter and fry gently for 15 minutes.
3. Add the scallops and herbs to the pan, with salt and pepper to taste.
4. Pour in the wine and fish stock, bring to the boil, lower the heat and simmer for 10 minutes.
5. Using a slotted spoon, transfer the scallops to a heated dish and keep warm.
6. Add the potatoes to the soup and cook for about 15 minutes or until soft.
7. Rub the soup through a sieve or remove the thyme sprig and bay leaf, then process in a blender or food processor.
8. Transfer the soup to a clean saucepan and stir in the cream. Chop the reserved scallops into 2 or 3 pieces each and add them to the pan.
9. Heat gently to just below boiling point, stir in the chilled butter, sprinkle with cayenne and serve.
2. Add the onions and carrots to the melted butter and fry gently for 15 minutes.
3. Add the scallops and herbs to the pan, with salt and pepper to taste.
4. Pour in the wine and fish stock, bring to the boil, lower the heat and simmer for 10 minutes.
5. Using a slotted spoon, transfer the scallops to a heated dish and keep warm.
6. Add the potatoes to the soup and cook for about 15 minutes or until soft.
7. Rub the soup through a sieve or remove the thyme sprig and bay leaf, then process in a blender or food processor.
8. Transfer the soup to a clean saucepan and stir in the cream. Chop the reserved scallops into 2 or 3 pieces each and add them to the pan.
9. Heat gently to just below boiling point, stir in the chilled butter, sprinkle with cayenne and serve.
serving amount
serves 6
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