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Broccoli Soup With Cumin And Scallops

Diet.Chef's picture
Ingredients
  Unsalted butter 1 Ounce (30 Gram)
  Broccoli 1 Pound, florets cut off, stems peeled and cut into 1 inch lengths (500 Gram)
  Leeks 2 , split, washed thoroughly to remove all grit, and thinly sliced
  Potato 1 Large, peeled and cut into 1/2 inch pieces
  Garlic 1 Clove (5 gm), finely chopped
  Fresh thyme/1/2 teaspoon dried thyme 2 Teaspoon
  Freshly ground black pepper To Taste
  Salt 3⁄4 Teaspoon
  Unsalted chicken stock 1 3⁄4 Pint (1 Liter)
  Ground cumin 3⁄4 Teaspoon
  Fresh lemon juice 2 Tablespoon
  Single cream 4 Fluid Ounce (12.5 Centiliter)
  Queen scallops 8 Ounce, firm white connective tissue removed (250 Gram)
Directions

MAKING
1) In a 4 litre (7 pint) casserole add half of the butter.
2) Mix broccoli, leeks, potato, garlic, thyme and some pepper.
3) Cover casserole with a lid or plastic film. Microwave the vegetables on high for 5 minutes.
4) Sprinkle salt and stir in stock, 3/4 litre (1 1/4 pints) of water and add cumin.
5) Cover loosely leaving a corner open for steam to escape.
6) Microwave on high for 15 minutes, stirring after every 5 minutes.
7) Mix lemon juice and cook on high for 15 minutes, stirring every 5 minutes.
8) Let stand for 10 minutes.
9) In a blender or food processor add the mixture in batches and puree until smooth.
10) Transfer to the casserole.
11) Add cream and stir.
12) Microwave the mixture on high for about 2 minutes.
13) In a bowl, microwave remaining butter on high for about 30 seconds.
14) Stir in scallops and cook on high for 30 seconds. Stir the scallops once again and cook for about 30 seconds.

SERVING
15) In individual soup plates ladle the hot puree.
16) Garnish with scallops.
17) Serve the soup immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Scallop
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes
Servings: 
6

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