Scallop and Carrot Soup

Cook Time 15 minutes

Servings 2

Ingredients

1 shallot

100g carrots

20g butter

50ml chardonnay wine

50ml fish or chicken stock

200g cleaned scallops

1 tbsp cream

2 tbsp chives, finely cut

4 sprigs of chervil

Salt and freshly ground black pepper

Method

Finely chop the shallot and grate the carrots.

Melt the butter in a pan, then gently cook the shallots for 2 minutes without browning. Add the grated carrot and gently cook on low heat for 5 minutes. 

Add the wine, bring to the boil and boil for 2 minutes. Add the stock and simmer for a further 3 minutes. 

Place the scallops in the liquid, bring to a slow simmer, and cook for 20–30 seconds, or until they change colour. Add the cream, and season to taste with salt and pepper.

Serve immediately in deep bowls. Sprinkle with chives and garnish with chervil sprigs.