Fine Fennel Cream Soup with Scallops and Saffron
Kalorienarm und genussvoll schließen sich nicht aus: Überzeugen Sie sich von der Feinen Fenchelcremesuppe mit Jakobsmuscheln und Safran von Spoonsparrow!
Ingredients
- 1 bulb fennel
- 100 g small potatoes (2 small potatoes)
- 2 small Shallots
- 2 tbsp olive oil
- 350 ml chicken broth
- 1 pinch Saffron threads
- 1 bay leaf
- 5 tbsp soy cream
- Salt
- Pepper
- 4 scallops (ready-to-cook; with roe)
- 1 tbsp anise liqueur (optional)
Instructions
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1.
Clean and wash the fennel. Cut off the fennel fronds and set aside. Cut the fennel bulb into approximately 1 cm cubes.
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2.
Peel, wash, and dice the potatoes as well. Peel and finely chop the shallots.
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3.
Heat 1 tbsp of olive oil in a pot and sauté the shallots until translucent. Add the fennel and potatoes and sauté briefly.
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4.
Add broth, saffron, and bay leaf. Bring the soup to a boil and simmer covered for 25-30 minutes over medium heat.
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5.
Remove the bay leaf. Puree the soup very finely with an immersion blender. Strain through a fine sieve into a second pot.
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6.
Add the soy cream and bring back to a simmer. Season with salt and pepper.
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7.
Season the scallops with salt and pepper. Heat the remaining oil in a non-stick pan until very hot and fry the scallops for 45 seconds on each side.
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8.
If desired, deglaze with anise liqueur and remove from heat. Chop the fennel fronds, add them to the fennel cream soup with the scallops, and serve.
