🍽️ Creamy Lemongrass Soup with Sautéed Scallops

Name: Creamy Lemongrass Soup with Sautéed Scallops
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g floury potatoes; 5 stalks lemongrass; 1 shallot; 1 clove garlic; 2 tbsp vegetable oil; 500 ml vegetable broth; salt; pepper (from the mill); 100 ml whipping cream (at least 30% fat content); 4 scallops (kitchen-ready, removed from the shell); 1 red chili pepper; 30 g butter

275 kcal · 30 min · 4 servings

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Ingredients

300 g floury potatoes
5 stalks lemongrass
1 shallot
1 clove garlic
2 tbsp vegetable oil
500 ml vegetable broth
salt
pepper (from the mill)
100 ml whipping cream (at least 30% fat content)
4 scallops (kitchen-ready, removed from the shell)
1 red chili pepper
30 g butter

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Cut the potatoes into small cubes.
3. Remove the outer leaves from one stalk of lemongrass.
4. Cut the lemongrass into pieces about 4 centimeters long.
5. Place the lemongrass pieces on a cutting board.
6. Gently crush the pieces with a rolling pin.
7. Peel the shallot and the garlic.
8. Finely chop the shallot and garlic.
9. Heat oil in a pot.
10. Add the chopped shallot, garlic, and lemongrass to the hot oil.
11. Sauté the aromatics briefly.
12. Add the potato cubes to the pot.
13. Pour in the broth.
14. Simmer the soup over medium heat for 20 minutes.
15. Season the soup with salt and pepper.
16. Ladle out one scoop of broth and set it aside.
17. Puree the rest of the soup until smooth.
18. Strain the pureed soup through a fine sieve.
19. Return the reserved broth to the pot.
20. Stir in the cream.
21. Bring the mixture to a boil once.
22. Foam the soup using a hand blender.
23. Wash the scallops.
24. Pat the scallops dry.
25. Skewer one scallop onto each lemongrass stalk.
26. Rinse the chili pepper.
27. Cut the chili pepper in half lengthwise.
28. Remove the seeds from the chili.
29. Cut the chili into thin strips.
30. Melt the butter in a frying pan.
31. Sauté the chili strips briefly in the butter.
32. Add the scallops to the pan.
33. Fry the scallops until golden yellow.
34. Season the scallops with salt and pepper.
35. Taste the soup again and adjust seasoning.
36. Fill the soup into glasses.
37. Dollop some foam over the soup.
38. Insert one scallop skewer into each glass.
39. Drizzle some chili butter over the dish.
40. Serve the soup immediately.

Nutrition per serving

kcal: 275
Protein: 8 g · Fett/Fat: 20 g · Carbs: 16 g