Pea and lettuce soup with scallops

Pea and lettuce soup with scallops

4.4 17 rating

Prep. 30 min

Total 45 min

8 portions

Ingredients

Dill oil

fresh dill leaves only (approx. 60 g)
12 sprigs
grapeseed oil
200 g

Soup

eschalots
2
leek white part only, cut into pieces
1
cos lettuce cut into pieces
120 g
lemon zest only, no white pith
1
unsalted butter
50 g
salt to taste
fresh ground black pepper to taste
water
500 g
Vegetable stock paste (see Tips)
2 tsp
frozen peas
600 g
olive oil
60 g

Scallops

olive oil
1 tbsp
scallops roe removed
24
salt to season
fresh ground black pepper to season
fresh dill for garnishing, finely chopped
3 sprigs

Difficulty

easy

Nutrition per 1 portions

Sodium 220 mg

Protein 10.6 g

Calories 1310.5 kJ / 312 kcal

Fat 25.7 g

Fibre 5.3 g

Saturated Fat 6.1 g

Carbohydrates 8.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Show all

Creamy scallop soup with chorizo

30 Min

Sourdough soup (White borscht)

96 Std. 30 Min

Sauerkraut soup

50 Min

Versatile smooth soup

45 Min

Steamed white fish with chermoula and mulligatawny soup

1 Std.

Prawn laksa (Chef Degan)

50 Min

Soto Ayam (Turmeric chicken soup)

55 Min

Soto Betawi (Beef coconut soup)

1 Std. 45 Min

Prawn and fish ball soup with Ramen noodles

35 Min

Asian chicken noodle soup

1 Std. 35 Min

Spiced meatball soup (Bakso)

2 Std. 25 Min

Chunky vegetable barley soup with seed pesto bread twist

1 Std. 40 Min

Show all