Thanks to Jenny Love from Horsham Victoria for this creamy seafood delight. We’ve tasted this soup and the richness of the scollops came through beautifully. It’s a seafood lovers delight.
230 gm sea scallops
4 potatoes, cut into 1/2 inch cubes
1 onion, chopped
1 carrot, shredded
2 garlic cloves, crushed
1/4 cup vegetable broth
170 gm cheddar cheese, shredded
1 tbsp white wine vinegar
1/4 tsp thyme leaves
1 egg yolk, lightly beaten
1 cup skim milk
2 cups water ground pepper parsley
- In large inner pot add onions and cook until translucent.
- Add garlic and thyme and cook until aromatic.
- Add potatoes, broth, water, vinegar, and carrots and bring to boil.
- Add scallops and simmer for 10 minute, lid on.
- Add and stir through egg yolk.
- Transfer pot to Ecopot.
- Add cheese and milk and simmer for another 5 minutes.
- Cooking time 2 hours.
HINT … Garnish with parsley and serve with fresh crusty bread.
