BBC Food - Recipes - Parsnip and vanilla soup, saffron-poached quince, pan-fried scallops and tarrag
This restaurant-style dish is a cut above your average bowl of soup and would make an impressive dinner party starter.
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Ingredients
- 75g/3oz butter
- 150g/5oz onion , finely chopped
- 18g/¾oz garlic (2-3 large cloves), finely chopped
- 300g/11oz parsnips (peeled weight), finely chopped
- 1 vanilla pod , roughly chopped
- 400ml/14fl oz full-fat milk
- 200ml/7fl oz chicken or vegetable stock
- salt , to taste
- 1 lemon
- 500ml/18fl oz cold water
- 2 quince
- 200g/7oz caster sugar
- 200ml/7fl oz water
- large pinch saffron strands
- 6 hand-dived scallops , cleaned, roe discarded
- 1 tbsp light olive oil
- 25g/1oz butter
- 1-2 tsp ground nut oil
- ½ bunch fresh tarragon
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