Broccoli soup with scallops

Ingredients (serves 6)

• 150ml olive oil
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 (200g) sebago potatoes, cut into 3cm pieces
• 3 heads (1kg) broccoli, trimmed into 3cm florets
• 1/2 cup (125ml) pouring cream
• 1/2 cup coarsely chopped flat-leaf parsley
• 18 scallops, without roe
• Chervil or flat-leaf parsley leaves, to serve

• Method

  1. Heat 2 tbs oil in a heavy-based saucepan over low-medium heat and cook onions, garlic and 2 tsp salt for 5 minutes. Add potatoes and 5 cups water and bring to the boil. Add broccoli and simmer for 10 minutes or until just tender. Cool slightly then blend, in 3 batches, in a food processor until smooth. Return soup to pan. Stir in cream and season to taste with pepper. When ready to serve, gently reheat over medium heat.
  2. Meanwhile, process parsley and 100ml oil in a food processor until smooth, then strain through a fine sieve.
  3. Heat remaining oil in a frying pan over high heat and cook scallops for 30 seconds each side or until just tender. Serve soup topped with scallops and chervil leaves, drizzled with parsley oil.
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