Five Herb and Scallop Soup

Serves 6
Preparation is moderate
Preparation time is 1 hour

Ingredients

• 6 large scallops, seared
• 1 tablespoon butter (15 millilitres)
• 6 cups light chicken broth (clear) (1.5 litres)
• 3 shallots finely diced
• ½ cup of dry white wine (125 ml)
• Squeeze of lemon juice
• 3/4 cup 35 % cream (180 millilitres)
• Fresh herbs chervil, sorrel, chives, dill and thyme
• ½ tablespoon butter
• ½ tablespoon olive oil
• 1 small leek – cleaned and julienne

Directions

1. In a large saucepan, gently sauté the shallots in the butter over a medium-low heat. Do not allow them to colour. Add the fresh thyme, finely chopped. Add the white wine, chicken broth and bring the liquid to a gentle simmer over a low heat.
2. Continue to simmer the broth and reduce by 1/3 to intensify the flavours. Strain the stock into a clean pot. Add a squeeze of lemon juice, cream and season with salt and pepper. Just before serving add the fresh herbs, puree the entire soup in a blender. Return the liquid to the saucepan over a medium heat, bring it to a boil and adjust the seasoning if needed.
3. Fry the leeks in a heavy-bottomed frying pan with a splash of olive oil and butter over a medium heat until beginning to crisp.
4. In a hot soup bowl, place one scallop on top of the leek. Add the butter to soup, blitz with a hand blender and pour the soup around the scallop. Drizzle with herb oil, garnish with tempura fried herbs and serve.