Seafood Soup with Scallops and Vegetables

Ingredients

• 20 fresh scallops
• 1 stalk of leek (sliced)
• 2 red bell peppers (diced)
• 3 small tart apples (cored and cut into thick wedges)
• 4 tbsp thyme
• 1 large white onion (finely chopped)
• 1 l fish stock
• 200 ml heavy cream
• Salt
• ground pepper
• 4 sprigs fresh thyme
• butter

Instructions

1. 1.

   Gently heat butter in a pot and sauté the onion until translucent. Add the bell peppers and leek and cook together. Pour in the fish stock and bring to a boil. Reduce heat and let the soup simmer gently for 10 minutes.

2. 2.

   Add the apple wedges and continue cooking for another 5 minutes. Stir in the cream. Add thyme leaves and season with salt and pepper. Simmer for an additional 2-3 minutes, then add the scallops and cook for 3-4 minutes until done. Serve the soup garnished with fresh thyme. Pair it with toasted white bread or garlic bread.