Recipe: White Onion Soup with cider, thyme, seared scallops and parsley-garlic puree
Serves 6 to 8
50g unsalted butter
300g onions, thinly sliced
1tbsp fresh thyme leaves
½ tsp flaked salt
300ml vegetable stock
One bottle of organic medium or dry cider
150g floury potato, thinly sliced
75ml double cream
Sea salt and ground black pepper
Two scallops per person (so 12 to 16) corals removed and trimmed to remove any dark coloured membrane
half a bunch of parsley
couple of cloves of garlic
sea salt flakes
good olive oil
Add butter to a large saucepan and when its melted add the onions, thyme, sugar and salt. Cook gently until softened and beginning to turn a light golden colour…caramelised but not browned.
Add the stock, cider and potato and bring to the boil. Reduce the heat to low and cook until the potato is tender. Blend until smooth adding the cream at the end. Check the seasoning.
For the scallops: heat a little butter in a small non-stick pan until piping hot and almost smoking. Add scallops and sear on one side waiting until they turn nice and brown. Turn and cook briefly on the other side, but don’t over cook otherwise they will turn a bit rubbery.
For the puree: add parsley, garlic cloves some olive oil and salt to a food processor and blitz thoroughly until you get a fairly loose puree. You should be able to drizzle it over the scallops rather than it being thick blobs!
Pour the soup into shallowish bowls, top with two scallops and puree, serve and enjoy!