Fennel, courgette and pea soup with grilled scallops
This fennel soup is a bright, vibrant addition to any winter dinner table. Full of sophisticated flavours and topped with grilled scallops, whipping up this soup recipe is easier than you'd expect
Ingredients
- 3 tsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 tsp fennel seeds
- 500 g fennel bulb, trimmed, chopped
- 6 cups salt-reduced vegetable stock
- 1/2 cup rolled oats
- 2 cups frozen peas, thawed
- 3 courgettes, finely diced
- 8 scallops, cleaned
- crème fraîche and micro herbs, to serve
Steps
- In a heavy-based saucepan, heat 2 tsp of the oil on high. Sauté the onion, garlic and seeds for 3-4 minutes, then add the fennel and sauté for a further 5 minutes.
- Stir in the stock and oats, bringing to the boil. Reduce the heat to low and simmer, covered, for 20-25 minutes until the fennel is tender. Add the peas and simmer for a further 2 minutes.
- Blend the soup until smooth. Return to the saucepan and add the courgettes. Simmer for 3-5 minutes until tender.
- Pat the scallops dry and toss in the remaining oil. Heat a char-grill pan on high. Cook the scallops for 30 seconds on each side.
- Serve the soup topped with a little crème fraîche, scallops and micro herbs.
