Parsnip soup with scallops

Delicious parsnip soup with scallops – a culinary treatSavor the rich and refined flavors of this parsnip soup with scallops, a simple recipe that is guaranteed to impress. Perfect for a luxurious dinner or a special occasion. This soup combines the sweet, earthy flavor of parsnips with the delicate seafood for an unforgettable culinary experience.

Parsnip soup with scallops

The best of land and sea together in one tasty soup

5 van 1 stem

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soups

Cuisine Own recipe

Servings 4 persons

Calories 352 kcal

Equipment

• cooking pot
• mixer / blender
• frying pan

Ingredients

  

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• 400 gr parsnip
• 1 onion
• 1 leek
• 1 potato
• ½ green pepper sweet
• 2 cloves garlic
• 3 tbl spoon olive oil
• 1 tbl spoon dill
• 100 ml cream
• 750 ml vegetable broth
• salt and pepper
• 8 scallops
• 1 tbl spoon sprouts optional
• 1 sheet puff pastry
• 1 egg yolk

Instructions

 

• Scrape the parsnips with a vegetable peeler and cut them into coarse pieces. Peel the potato and cut it into large pieces, just like the green pepper. Chop the onion and garlic. Cut the leek into rings. I used just a little more than the white of the stem.
• Put 2 tbsp olive oil in a saucepan and add all the vegetables. Stew them for about 4 minutes, stirring. Pour over the stock and season with salt and pepper. Let the vegetables cook on a low heat for 15-20 minutes.
• Remove the pot from the heat and blend with a blender until the soup is smooth. Set aside. Heat the soup about 10 minutes before serving, then stir in the cream and chopped dill.
• Preheat the oven to 180º.

  You can use pressure molds to remove stars or party-related shapes from the dough. Place them on a baking paper. Mix the egg yolk with 1 tsp water and brush it over the pastry shapes. Place in the oven for 10 minutes.
• Put 1 tbsp olive oil in a frying pan. Let the oil heat up and sear the scallops on both sides until they turn light brown (max. 2 minutes on each side). Season with salt and pepper. For the scallops I did not use the coral (orange part). If you use frozen scallops, allow them to thaw completely in time and pat them dry before baking.
• Have you reheated the soup? mixed with the cream and dill, then spoon it into the plates. Place two scallops on each plate. Decorate with some extra dill and the sprout mix. Place a basket on the table with the puff pastry shapes. Enjoy a delicious soup and have a great party!

Notes

Delicious parsnip soup with scallops – a culinary treat

Savor the rich and refined flavors of this parsnip soup with scallops, a simple recipe that is guaranteed to impress. Perfect for a luxurious dinner or a special occasion. This soup combines the sweet, earthy flavor of parsnips with the delicate seafood for an unforgettable culinary experience.

This parsnip soup with scallops is an easy-to-prepare dish that is impressive in terms of both taste and presentation.

I use dill and a dash of cream to add extra flavor and finish to the soup. What makes it even more fun are the festive puff pastry shapes.

You can easily replace the cream with coconut cream and if you are not a fan of scallops, try the soup with prawns.

Enjoy it and have a fun party!

Even though this is a simple recipe, your guests will feel thoroughly spoiled.

Nutrition

Calories: 352kcalCarbohydrates: 50gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 56mgSodium: 173mgPotassium: 995mgFiber: 9gSugar: 12gVitamin A: 506IUVitamin C: 52mgCalcium: 82mgIron: 2mg

Keyword easy soup recipe, festive soup, parsnip soup, parsnip soup with scallops, scallops, parsnip soup recipe

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