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Cream of chicory soup with scallops


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Rate this recipe 3.8/5 (81 Votes)


servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 35mins
Cost Budget Friendly


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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