PEA SOUP SAUTÉED SCALLOPS & WHITE WINE


  • 0,66 lbs of peas
  • 1 onion
  • 3 tablespoons of butter
  • 3 cloves of garlic
  • Half a tablespoon of chopped parsley stalks
  • half a tablespoon of chopped dill
  • 3 cups of broth
  • salt
  • 1 pack of cream 

For top:

  • 2 scallops
  • 1 tablespoon of olive oil
  • Half a teaspoon of white wine
  • 1/4 teaspoon of cinnamon
  • 1 cup of milk
  • enough salt

Boil the peas in boiling water for 3-4 minutes, then remove to ice water. In a separate place, fry the chopped onion in butter until it turns brown. Add the chopped garlic, parsley and dill and continue roasting. Add boiled broth and salt and boil for 10 minutes on a hot fire. Add the cream and cook over low heat for 3-4 minutes until thick. Remove it from the january and let it cool. Pass the cold peas and the creamy mixture through the blender together. Drain it through a strainer and set aside. Sauté the scallops in olive oil for the filling. Adjust the salt. Add half of the wine. When the wine has drained, add cinnamon and remove january the stove. For the milk foam, whisk the remaining wine and milk to a froth. Reheat the soup and serve it with milk foam with wine.

ENJOY YOUR MEAL
 

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