Chicory soup with grilled scallops

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Adelicious recipe from Culy reader Carina.

For 4 persons: 

  • 4 stalks of chicory
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 liter vegetable stock
  • 2 medium potatoes, diced
  • 1 1/2 tbsp honey
  • 1 teaspoon caster sugar
  • Pinch of nutmeg
  • 4 scallops
  • 4 teaspoons whipped cream
  • Olive oil

Fry the garlic and onion in a hot pan with a dash of olive oil. Finely chop the chicory and add it to the onion after frying for three minutes. Fry until the chicory has shrunk slightly and then pour in the stock, along with the potatoes. Bring to the boil and let it cook for about half an hour on a low heat.

Meanwhile, fry the bacon cubes in a dry, hot pan. When the potatoes are cooked, puree the soup until smooth. Add the nutmeg, honey and caster sugar, which will make the soup lose its bitterness. Brush the scallops with a little oil and grill them on both sides in a hot griddle pan, 1-2 minutes per side.

Place a few bacon bits in a nice soup plate and pour the soup on top. Serve with the scallops and a little sea salt. Finally, pour the whipped cream over the soup.

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Source: Culy by
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