Parsley soup with spinach scum and scallops


  • 1 large parsley root
  • 1 small onion
  • 2 tablespoons butter
  • 1 small clove of garlic
  • 1 teaspoon vinegar
  • 400 milliliters chicken broth
  • 1 cup of cream
  • salt
  • white pepper
  • 1 handful of spinach
  • 0.5 cup of cream
  • 1 tablespoon olive oil
  • 4 scallops
  • flour

Preparation method (receipt)

Chop onion and fry gently in butter, add flour, broth and vinegar, mix well. Peel parsley root and cut into small cubes, add to the soup, bring to a boil and cook until soft, add the cream, whisk blender. Blanch spinach in cream (postpone a part), also whisk. Fry scallops until golden brown on both sides in vegetable oil for about a minute. Fry the spinach leaves in the hot oil. Pour parsley soup on plates, decorate spinach foam, garnish with fried scallop and spinach leaves, sprinkle with salt and pepper.

parsley root onion garlic butter flour vinegar chicken broth cream salt white pepper spinach olive oil