Vichyssoise with hot scallops and crisp pancetta - Sam Stern
The hot scallops and crisp pancetta really take this humble soup to the next level. A perfect start to any dinner party.
Ingredients
- 350g leek (white section only) – I found that 8 medium leeks did the job
- 150g floury potato, peeled
- 55g butter
- 700ml chicken stock
- 100ml double cream
- 100ml single cream
- 9 King scallops
- 3 rashers of pancetta
- a large knob of butter and a splash of olive oil for frying
- Chives
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