Contents
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Ingredients
For the soup
- 400 g Peas
- 1 Pc. Big onion
- 50 g Butter
- 250 ml Cream
- 200 ml White wine
- 250 ml Vegetable broth
- 1 Pc. Sprig of thyme
- 8 Pc. Leaf parsley stems
- 0,5 Pc. Clove of garlic
- 2 Pc. Sprigs of mint
- Salt and pepper
- Vanilla pod
- 1 Splash Lime
- 1 pinch Freshly grated nutmeg
For the mussels:
- 15 Pc. Scallops
- Olive oil
- 1 Pc. Clove of garlic
- 1 Pc. Rosemary sprig
- 0,5 Pc. Lime
- 50 g Butter
- Salt and pepper
For the coconut milk foam:
- Dried chilli pepper
- 1 Can Coconut milk
Instructions
- Cut the onions and garlic into small pieces and sauté in butter until translucent, briefly sauté the frozen peas. Deglaze with cream and white wine and fill up with broth.
- Add the mint and thyme to the soup and simmer for about 20 minutes. Fish out the thyme sprig. Strain the rest of the soup with the magic wand and strain it through a sieve.
- Season the soup with salt, pepper, lime, freshly grated nutmeg and the ground vanilla pod. Depending on the desired consistency, if necessary, set with a little starch mixed with a little water.
- Carefully open the can of coconut milk and remove only the white creamy foam and bring to a boil in a small saucepan with half a dried chilli pepper. Let simmer for about 5 minutes. Lather up with the magic wand and crush the chilli pepper with it.
- Put the scallops in a marinade of olive oil, rosemary, quartered lime and crushed garlic.
- Heat the butter in the pan and briefly fry the scallops with the marinade. Use medium heat and fry gently for about 1 minute on each side. Season well with salt and pepper.
- Fill pea soup into deep plates and drape 2-3 scallops on the plates. Drizzle with the coconut foam.
Nutrition
Serving: 100gCalories: 156kcalCarbohydrates: 3.5gProtein: 1.4gFat: 14g