serves
3-4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
3-4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 small desiree potato, peeled and thinly sliced
- 500 ml chicken stock
- 500 ml thickened cream
- 1 leek
- 1 small onion
- 100 g butter
- 500 g peeled and grated carrot
- pinch of sugar
- 150 ml Vin Santo (or sweet white wine)
- 1 bunch chervil (save some nice sprigs for garnish and roughly chop the rest)
- Olive oil
- 8-10 scallops
- handful amaretti biscuits
Instructions
- Put the potato in a saucepan with the stock and cream and bring to a simmer.
- Meanwhile, sweat the leek and onion in the butter until soft but not coloured.
- Add the carrot and continue to cook until most of the moisture has gone. Add the sugar and 100 ml of Vin santo and continue to cook for several minutes.
- By this time the potato should be cooked. Add the two together along with the chopped chervil. Purée the soup in batches until very fine. Pass through a sieve and season with salt and pepper and the remaining wine to taste.
- To serve, heat a non-stick frying pan until very hot. Lightly oil the scallops and sear on each side.
- Remove from the pan.
- Divide the soup into warm bowls. Top with the scallops and crumble over some amaretti. Add a sprig of chervil and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
