Wednesday, May 1, 2013

Carrot and Ginger Soup with Scallops

This isn't really a Phryne recipe, unless she happened to be in Provence some years after the time her novels are set and decided she'd like her cook to recreate this dish back in St Kilda. I used scallops that weren't in the shell, organic carrots and home-made vegetable stock.
Carrot and ginger soup with scallops

Serves 8

32 scallops, roe off

8 carrots, washed, peeled and cut into chunks

6 cm of fresh ginger root, peeled and grated
4 tbsp olive oil
3 cups chicken or vegetable stock
200 ml dry white wine
zest of 1 orange
300 ml cream

40 g butter
1 bunch flat-leaf parsley

Saute carrots and ginger in oil for 1 minute; add stock and white wine; cook 15-20 minutes over medium heat or until carrots are cooked but still slightly firm.

Remove from heat; puree; add orange zest.

Brown the scallops in butter for 1 min each side; remove scallops and set aside; reserve pan juices.

Add pan juices to carrot and ginger puree; add cream; bring to the boil, reduce heat  and simmer for about 1 minute.

Place puree in soup bowls, place scallops on top, garnish with parsley.

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