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🍽️ Creamy Fennel Soup with Scallops

223 kcal · 30 min · 4 servings

Ingredients

• 1 bulb fennel
• 100 g small potatoes (2 small potatoes)
• 2 small shallots
• 2 tbsp olive oil
• 350 ml poultry broth
• 1 pinch saffron threads
• 1 bay leaf
• 5 tbsp soy cream
• salt
• pepper
• 4 scallops (ready for cooking; with roe)
• 1 tbsp anise liqueur (optional)

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Cut off the green fennel fronds and set them aside.
3. 3. Cut the fennel bulb into cubes of about one centimeter.
4. 4. Peel the potatoes and wash them.
5. 5. Cut the potatoes into cubes as well.
6. 6. Peel the shallots.
7. 7. Finely chop the shallots.
8. 8. Heat one tablespoon of olive oil in a pot.
9. 9. Sauté the shallots in the hot oil until translucent.
10. 10. Add the fennel cubes and potato cubes to the pot.
11. 11. Sauté the vegetables briefly.
12. 12. Pour the broth into the pot.
13. 13. Add the saffron to the soup.
14. 14. Place a bay leaf in the soup.
15. 15. Bring the soup to a boil.
16. 16. Reduce the heat to medium.
17. 17. Cover the pot.
18. 18. Let the soup simmer for 25 to 30 minutes.
19. 19. Remove the bay leaf from the soup.
20. 20. Puree the soup very finely with a hand blender.
21. 21. Strain the soup through a fine sieve into a second pot.
22. 22. Stir the soy cream into the soup.
23. 23. Let the soup come to a boil once.
24. 24. Season the soup with salt and pepper to taste.
25. 25. Season the scallops with salt and pepper.
26. 26. Heat the remaining oil in a non-stick pan over high heat.
27. 27. Fry the scallops in the pan.
28. 28. Fry each side for 45 seconds.
29. 29. Deglaze the scallops with anise liqueur if desired.
30. 30. Remove the pan from the heat.
31. 31. Chop the reserved fennel fronds.
32. 32. Add the fennel fronds and scallops to the soup.
33. 33. Serve the soup immediately.

Nutrition per serving

• kcal: 223
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 9 g