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When it has finished cooking, remove the top and pour into bowls. Serve with ground black
pepper, a light sprinkling of chilli powder and chopped tarragon.
Serves 4
Fresh dill or basil can be substituted for tarragon in this recipe.
Creamed carrot & scallop soup
• 500 ml water
• 65 g shallots, peeled and chopped
• 550 g peeled carrots, cut in 1 cm slices
• 4 g root ginger, peeled and finely chopped
• 30 g butter (optional)
• Salt and freshly ground white pepper
TO SERVE
• 1–2 tablespoons oil
• 160 g – 180 g raw scallops
• Chopped fresh flat-leaf parsley
• Croutons
Pour half the water into the soup-maker. Then add the ingredients in the following order:
chopped shallots, sliced carrots, chopped ginger, butter, remaining water, salt and pepper. Fit
the top. Choose the "smooth soup" setting.
When it's finished cooking and the soup is on the "keep warm" setting, heat the oil in a frying
pan over a medium heat. Gently fry the scallops for 3 to 4 minutes, turning halfway through
cooking. Cut the cooked scallops in half. Taste the soup and adjust seasoning, if necessary.
Serve the soup with a pile of cooked scallops in the centre and garnished with chopped flat-leaf
parsley.
Serves 4
Creamed carrot soup
• 500 ml water
• 65 g shallots, chopped
• 550 g peeled and trimmed carrots, cut in 1 cm slices
• 4 g root ginger, peeled and finely chopped
• 30 g butter (optional)
• Salt and freshly ground white pepper
TO SERVE
• Chopped fresh flat leaf parsley
• Croutons
EN
Pour half the water into the soup-maker. Then add the ingredients in the following order: chopped
shallots, sliced carrots, chopped ginger, butter, remaining water, salt and pepper.
Fit the top. Choose the "smooth soup" setting.
Remove the top. Taste and adjust seasoning, if necessary. Serve garnished with chopped flat-leaf
parsley and croutons.
Serves 4
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