Recipe: Scallops and Artichokes Cream Soup

Description:

1- Heat up some butter in a saucepan, add the shallot, allow to cook for a couple of minutes. Add 150g of finely sliced mushrooms, 250g of diced artichokes and 200g of scallops. Season well, cover allow to sweat off for 10 minutes.

2- Then, add the chicken stock and simmer for 25 minutes.

3- Meanwhile, heat up 2 tablespoons of olive oil and panfry 100g of finely chopped artichokes for a couple of minutes. Then add 50g of finely chopped mushrooms cook for another 2 minutes and finally, add the finely chopped scallops.Season well and allow to cook for a minute or so.

4- Blanch the parsley and blitz it with a couple of tablespoons of cream. Season and set aside.

5- Blitz your soup and pass it through a fine sieve. Allow to completely cool down.

When, your soup is cold, blitz it a second time while gradually pouring the cream in. Check the seasoning and set aside in the fridge.

Arrangements:

Pour some of the chilled soup into 6 plattes. In the middle of it put a bit of the scallops, mushroom and artichokes mixture. Finally, using the tip of an office knife, put drops of parsley cream all around the platte.

A delicious starter that can be made 24h in advance.