in Soup Recipes

Carrot soup with vanilla and ginger with scallops

updated

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Ingredients for 4 servings:

  • 400 g carrot(s), sliced
  • 2 shallots, chopped
  • 4 clove(s) garlic, chopped
  • 10 g ginger root, grated
  • 1 vanilla pod(s)
  • 40 g butter
  • 100 ml white wine
  • 500 ml chicken stock
  • 2 tbsp cream
  • salt and pepper
  • chili powder
  • 4 large scallop(s) , or 8 small
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

festive soup

Scrape out the seeds from the vanilla pod. Heat 10g of butter and sauté the carrots, shallots, and garlic. Add the ginger, vanilla seeds, and pod, then pour in the white wine and chicken stock. Cook the carrots over low heat until soft. Remove the vanilla pod and purée the soup. Season with salt, pepper, and chili powder. Strain the soup through a sieve, if desired. Just before serving, add 30g of butter and the cream to the soup and blend. Briefly fry the scallops on both sides in olive oil and add to the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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