Cream of chicory soup with scallops
By KRAWCZAK ROSE
Details
servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 35mins
Cost Budget Friendly
Preparation
Step 1
Cut the chicory into round slices, melt them in the butter with the sugar, add salt and cook for 30 minutes, turning often.
Place the chicory in the bowl of a blender, and blend a few seconds, add the lemon juice and half the cream.
Mix into a purée, then add the remaining cream, mix a few more seconds and pour into a saucepan over low heat.
Step 2
Just before serving, heat the olive oil in a pan and cook the scallops on high heat for a few seconds.
Pour the creamy chicory soup (very hot) into bowls or glasses, add the scallops on top in each bowl and sprinkle with chervil and pepper.
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