Fine scallops are the key to this delicious cream soup. It’s the perfect soup for any cold winter night.
Heat a pot on the induction cooktop to 140 °C. Melt the butter in the saucepan. Add thyme, rosemary, and bay leaves and sauté for 1 minute.
Reduce the heat to 115 °C, add the leek, and simmer for 1-2 minutes. Add the parsnips with a little salt. Cover the pot and simmer for 10-15 minutes. Stir occasionally so that the parsnips do not take on any colour.
Add the chestnuts and simmer for 5 minutes.
Add the vegetable stock to the pot, bring to a boil, and simmer for 4-5 minutes. Add the cream and bring to a boil.
Blend the cream soup with the hand blender. Season with salt, black pepper, nutmeg, and a dash of red wine vinegar and keep warm.
Roll the scallops. Heat a pan on the cooktop to 180 °C. Add a little vegetable oil and fry the scallops. Season with salt, pepper, and lemon juice.
Mix the parsley with olive oil and lemon juice.
Put the cream soup in bowls and garnish with parsley and scallops.