Potato soup with scallops

Ingredients for 4 servings:

• 750 g potatoes
• 1 bunch of soup vegetables
• 2 onions
• 1 liter vegetable broth, from the jar
• 200 g cream
• 2 tbsp crème fraîche
• salt and pepper
• nutmeg
• 2 tbsp oil for frying
• 12 scallops
• 3 spring onions
• 60 g butter
• salt and pepper
• some sugar
• 2 tsp curry powder

Instructions

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

Peel, wash, and dice the potatoes. Peel and dice the onions, wash, peel, and finely chop the vegetables. Heat the oil in a large pot, sauté the chopped vegetables and onions for about 5 minutes, then add the potatoes, mix, and top up with the stock and cream. Simmer the soup for about 20 minutes, remove from the heat, and puree. Season the soup with salt, pepper, and nutmeg, and stir in the crème fraîche. Keep the soup warm. Rinse the scallops and pat dry. Wash, trim, and slice the spring onions. Heat 1 tablespoon of the butter in a non-stick pan and fry the scallops for 2-3 minutes on each side. Season with salt and pepper, and then keep warm. Sauté the spring onions in the same butter, season with pepper, salt, and sugar, and set aside. Add the remaining butter to the pan and stir in the curry powder. Ladle the soup into bowls. Place 3 mussels into the soup and garnish with the spring onions. Drizzle with the curry butter.