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Recipe Detail Page
Parsnip Soup with Scallops and Grated Horseradish Froth
Autumn 2013
An immersion blender works beautifully for this thick creamy soup. The only cream is the garnish. If you have the blender that has different blades use the frother blade for the cream. If not, the whisk blade works.
Serves 4
FROTH
½ cup (125 mL) whipping cream
½ cup (125 mL) milk
½ cup (125 mL) grated fresh horseradish
Salt to taste
SOUP
2 tbsp (30 mL) butter
1 lb (500 g) parsnips, peeled and diced
1 cup (250 mL) chopped onion
1 cup (250 mL) Yukon Gold potatoes, peeled and diced
4 cups (1 L) chicken stock
Salt and freshly ground pepper
GARNISH
1 tbsp (15 mL) butter
4 large scallops
2 tbsp (30 mL) finely chopped chives
1 Combine whipping cream, milk and grated horseradish in a small pot and bring to a boil. Lower heat and simmer for 3 minutes; liquid will reduce slightly. Let cool. Strain mixture through a fine-mesh strainer to remove horseradish.Reserve cream and discard horseradish. Season with salt.
2 Heat 2 tbsp (30 mL) butter in a soup pot over medium heat. Add parsnips, onion and potatoes and sauté for approximately 4 minutes, until they are shiny.
3 Add stock and bring to a boil. Reduce heat and simmer for approximately 15 to 20 minutes, until vegetables are soft.
4 Using an immersion blender, purée soup until smooth. Season with salt and pepper.
5 Heat 1 tbsp (15 mL) butter in a nonstick skillet over high heat. Season scallops with salt and pepper and add to pan. Cook for 2 minutes on one side. Remove pan from heat and flip scallops, letting them sit for 3 minutes to cook opposite side.
6 With the frothing blade of the immersion blender, froth the reserved horseradish-cream mixture until thick and foamy.
7 Ladle soup into 4 wide soup plates, topping each with a scallop. Spoon 1 tbsp (15 mL) of foam on to soup and garnish with chives.
Serves 4
