Name: Fresh pea and scallop soup
Yield: Serves 6
Ingredients: 1 tablespoon each coarsely chopped fresh parsley, chives and mint; 12-18 small fresh scallops, or 24-30 queen scallops, removed from shells; 450 g podded young fresh peas (about 1 kg in pods); crème fraîche to garnish; 1 celery stick, trimmed and diced; salt and freshly ground black pepper; 1 garlic clove, peeled and crushed; ½ leek, trimmed and diced; ½ onion, peeled and diced; 30 g unsalted butter; 1 tablespoon plain flour; 1 litre chicken or vegetable stock, heated to boiling

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This is beautifully green, just like the Emerald Isle. It is a very simple soup, yet quite delicious. Combined with the fresh scallops it is heavenly.

Ingredients

1 celery stick, trimmed and diced
½ onion, peeled and diced
½ leek, trimmed and diced

Method

Sweat the celery, onion, leek and garlic in the butter until soft but not coloured. Add the flour and stir in well, then pour in the stock, stirring. Bring to the boil, then reduce the heat and simmer for 10 minutes. Strain the stock and leave to cool completely.

Meanwhile, add the peas to a pan of boiling salted water, bring back to the boil and boil for 1 minute. Drain and refresh wit