Fennel, potato & scallop soup | Women's Weekly Food
Plump scallops turn this creamy fennel and potato soup into something really special, the perfect starter for a winter dinner party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 5 fennel bulbs, trimmed, coarsely chopped, fronds reserved
- 2 tablespoons olive oil
- 1 leek, coarsely chopped
- 2 stalks celery, trimmed, coarsely chopped
- 1 swede, coarsely grated
- 2 cloves garlic, crushed
- 1 potato
- 3 cups (750ml) chicken stock
- 2 1/2 cup (625ml) water
- 1 cup (250ml) pouring cream
- 12 (300g) scallops, roe removed
- 40 grams butter
- 1 tablespoon lemon juice
- Caramelised fennel
- 30 grams butter
- 1 fennel bulb, sliced thinly
- 1 tablespoon brown sugar
- 1 tablespoon sherry (optional)
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