Cream of carrot soup with shells

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Cream of carrot soup with shells

Cream of carrot soup with shells


Cream of carrot soup with shells
Cream of carrot soup with shells

Ingredients Cream of carrot soup with shells
Number of persons
-
4
+

500 g carrot

50 cl liquid cream

30 cl of water

2 tablets of spiced bouillon cube

1/2 teaspoon cumin

8 scallops

25 g semi-salted butter



Preparation Cream of carrot soup with shells
Total Time: 1 h
Preparation time: 20 min
Cooking time: 40 min
Prepare the velouté:
Put the peeled and chopped carrots, the stock bars, the cream, the water and the cumin in a large pan.
Bring to the boil, reduce the heat, cover and leave to cook for 30 minutes. Blend.
Put the semi-salted butter in a frying pan and sear the scallops for 40 seconds on each side.
Cut them into strips (each nut into 3 or 4, depending on the size).
Arrange the velouté on plates and place the scallops on top.
Enjoy your meal!


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