Fresh pea and scallop soup


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

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.


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


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