Scallop & Carrot Soup

6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (251.4 g)
  • Calories 133.4
  • Total Fat - 4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 34 mg
  • Sodium - 447.3 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 1.5 g
  • Sugars - 2.8 g
  • Protein - 12.9 g
  • Calcium - 37.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0 mg

Step 1

Finely chop the shallot and grate the carrots.

Step 2

Gently sauté the shallot for 2 minutes in 1 teaspoon of butter and add the grated carrot and gently cook for a further 5 minutes.

Step 3

Add the wine and fish stock, bring to the boil and simmer for 5 minutes.

Step 4

Place scallops in the liquid, bring to a simmer and cook for 20 seconds and then stir in remaining butter and the cream, and season to taste with salt and pepper and stir in chopped coriander or parsley.

Step 5

Serve immediately in soup bowls with a sprig of chervil.

Tips & Variations


No special items needed.

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