Broccoli Soup With Cumin And Scallops Recipe
Summary
Preparation Time40 MinCooking Time45 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexHealthyServings6
Ingredients
| Unsalted butter | 30 Gram | |
| Broccoli | 500 Gram | |
| Leeks - 2, split, washed thoroughly to remove all grit, and thinly sliced | ||
| Potato | 1 Large, peeled | |
| Garlic | 1 Clove (5gm) | |
| Fresh thyme, or 1/2 tsp dried thyme - 2 tsp | ||
| black pepper | 1 | |
| Salt | 3/4 Teaspoon | |
| Chicken Stock - 1 litre / 1 3/4 pints unsalted | ||
| Cumin | 3/4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Single cream - 12.5 cl / 4 fl oz | ||
| Scallops - 250 g / 8 oz queen, firm white connective tissue removed | ||
Directions
MAKING
1) In a 4 litre (7 pint) casserole add half of the butter.
2) Mix broccoli, leeks, potato, garlic, thyme and some pepper.
3) Cover casserole with a lid or plastic film. Microwave the vegetables on high for 5 minutes.
4) Sprinkle salt and stir in stock, 3/4 litre (1 1/4 pints) of water and add cumin.
5) Cover loosely leaving a corner open for steam to escape.
6) Microwave on high for 15 minutes, stirring after every 5 minutes.
7) Mix lemon juice and cook on high for 15 minutes, stirring every 5 minutes.
8) Let stand for 10 minutes.
9) In a blender or food processor add the mixture in batches and puree until smooth.
10) Transfer to the casserole.
11) Add cream and stir.
12) Microwave the mixture on high for about 2 minutes.
13) In a bowl, microwave remaining butter on high for about 30 seconds.
14) Stir in scallops and cook on high for 30 seconds. Stir the scallops once again and cook for about 30 seconds.
SERVING
15) In individual soup plates ladle the hot puree.
16) Garnish with scallops.
17) Serve the soup immediately.
1) In a 4 litre (7 pint) casserole add half of the butter.
2) Mix broccoli, leeks, potato, garlic, thyme and some pepper.
3) Cover casserole with a lid or plastic film. Microwave the vegetables on high for 5 minutes.
4) Sprinkle salt and stir in stock, 3/4 litre (1 1/4 pints) of water and add cumin.
5) Cover loosely leaving a corner open for steam to escape.
6) Microwave on high for 15 minutes, stirring after every 5 minutes.
7) Mix lemon juice and cook on high for 15 minutes, stirring every 5 minutes.
8) Let stand for 10 minutes.
9) In a blender or food processor add the mixture in batches and puree until smooth.
10) Transfer to the casserole.
11) Add cream and stir.
12) Microwave the mixture on high for about 2 minutes.
13) In a bowl, microwave remaining butter on high for about 30 seconds.
14) Stir in scallops and cook on high for 30 seconds. Stir the scallops once again and cook for about 30 seconds.
SERVING
15) In individual soup plates ladle the hot puree.
16) Garnish with scallops.
17) Serve the soup immediately.
Chef
