Prep time; 30 minutes
Ingredients
300g Peeled potatoes, cut to a medium dice
400g Leeks, chopped and washed
200g Onions, sliced
100g Butter
1 liter Water
500ml Chicken stock
Bouquet Garni (parsley stalks and thyme wrapped in celery and leek then bound with string)
4 Large scallops
1 tblsp Olive oil
Salt and Pepper
Chopped chives
4 tbsp. double cream
Method
Place the onions and leeks in a saucepan, along with the butter, and cook until soft and without colouring them. Add the water, chicken bouillon, bouquet garni and potatoes and bring to the boil. Season with salt and pepper and reduce the heat and simmer for 30 minutes. After this time remove the bouquet garni then blend with a hand blender until smooth. Finally pass the soup through a sieve and correct the seasoning if required.
Season the scallops with salt and pepper, add some olive oil to the non-stick pan and heat well.
Now seal off the scallops in a non-stick pan until golden brown on both sides, remove from the pan and place the scallops into the middle of each of the bowls, now pour in the soup around and serve.
Sprinkle with chives and dribble a spoonful of double cream around the bowl.
Enjoy!
Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!
Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.
Uniform Foodies is available on iTunes iOS, 69p
Please click here