Recipe: Cream of Scallops and Mushroom Soup

Description

1 Wash and peel the mushrooms. Keep 6 nice one and finely chop the rest.

2 Heat up 50g (1.75 oz) of butter into a pot and sweat off the finely chopped shallots for a couple of minutes. Add the mushrooms, cover and gently cook for 3 minutes. Then, add the cream and allow to reduce by half. Add the chicken stock and reduce the lot by a third.

3 Meanwhile, cut your scallops into dices of 2cm a side. Pan fry them with a nob of butter and a tsp of olive oil on a high heat for a minutes. When done, strain the scallops (keep the cooking juice) and set them aside.

4 Blitz your mushroom cream in which you added the scallops cooking juices. Check the seasoning and rectify if needed.

Place a spoon of scallops in 6 soup bowls and pour some of the hot mushroom cream over them.

The different textures and flavours make of the recipe a fine and delicious starter.

ps : You can use this recipe to make an exquisite appetiser served in shot glasses with some toasted baguette slices.