Scandinavian cuisine

Easy

Green Pea Soup with Salad and Seared Scallops

From cultural heritage down to the origination of green pea soup is something to be interested in. Several recipes create green pea soup; some may include ham hocks, celery, and even a pinch of garlic powder. Some recipes substitute meaty ingredients with their healthy counterparts to make them diet-friendly.

A fast and heart-warming green pea soup. This recipe is a version of a delicious pea soup from a famous Swedish chef who found it out. This recipe can be served as a hot soup or a cold one for the summer. A great way to serve together with scallop green salad, crème Fraiche, and a tasty piece of bread. Frozen and fresh peas would work in this recipe but, fresh ones would bring out the best flavors that will encapsulate your palate to the core.

Chef Monika Ahlberg

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Done

Recipe

PRE TIME: 5 min

COOKING TIME: 10 min

TOTAL TIME: 15 min

4 SERVING

Ingredients:

Green Pea Soup
2 tbsp. Butter
2 large Shallots or yellow onion
500 g Frozen green peas
2 cup Water
2 cubeㅤ Chicken or vegetable broth
1 tsp. Dry parsley
7 tbsp. Whipping cream
ㅤ Basil sauce *
1 bu. Basil
4 cloves Garlic
7 tbsp. White balsamic vinegar
1 cup Olive oil
ㅤ ㅤ Salt To Taste
ㅤ ㅤ Pepper To Taste
Scallops
6 large Scallops
1 tbsp. Butter
Garnish
2 tbsp. Crème Fraiche
ㅤ ㅤ Wildflowers
ㅤ ㅤ Pea sprouts
Salad
150 g Baby leaves salad

Directions:

Step 1

Peel and roughly chop either the banana shallots or yellow onion. Fry it soft in butter before it starts to brown.

Step 2

Add the frozen peas, water, and broth cubes. Let everything cook slowly for about 10 minutes or until the peas are soft.

Step 3 Basil Sauce*

Put basil, garlic, white balsamic vinegar, and olive oil in a bowl and mix until smooth. Add salt and pepper to taste.

Step 4

Heat up a pan and lay down the scallops with butter. Broil quickly. Turn over scallops when they color and fry for a bit on the other side.

Step 5

Mix in dry parsley and whipping cream until the soup is smooth. Add salt and pepper to taste.

Step 6

For plating, place one scallop per serving on the baby leaves salad and top with Basil Sauce *. Add a dollop of crème Fraiche to the soup and garnish with wildflowers and pea sprouts.

Step 7

Serve the soup with virgin salad on the side and a loaf of bread.