Broccoli soup with scallops

INGRIDIENTS

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

DIRECTIOINS

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.

 

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