Hello everyone, I know it’s been a while but after a very busy summer I think it’s about time I got back to blogging. So, without further ado here’s my first recipe for you after taking a few months off.
Here in Ontario we are lucky to have a publication offered free at our local LCBO stores. A beautifully produced magazine called Food & Drink, the photo’s and recipes are always mouthwatering and inspiring. I leaf through these every time a new edition comes out and as my drool hits the page vow to make as many of these scrumptious dishes as I can. The Autumn 2013 issue had this little gem and it tastes every bit as good as it looked in the photo. I hope you get a chance to try it out.
Parsnip Soup with Scallops and Grated Horseradish Froth – serves 4
1/2 c whipping cream
1/2 c milk
1/2 c of fresh grated horseradish (okay, I confess, I used prepared horseradish here NOT the creamed kind, and it worked just fine)
salt to taste
2 tbsp butter
1 lb. parsnips, peeled and diced
1 c chopped onion
1 c Yukon Gold potatoes peeled and diced
4 cups of chicken stock
salt and freshly ground pepper
1 tbsp butter
4 large sea scallops (seasoned with salt and pepper) ( I used two scallops per person as this was served as a dinner)
2 tbsp. of finely chopped fresh chives
combine cream, milk and horseradish in a small pot, bring to a boil, lower heat and let simmer for about 5 minutes. Let cool, strain to remove horseradish and season with a little salt.
Heat 2 tbsp butter in a soup pot over med. heat Add diced parsnips, onion and potatoes and saute for about 5 minutes, add chicken stock and bring to a boil. Reduce heat and let cook for about 20 minutes until veggies are soft. Using an immersion blender puree until smooth, add salt and pepper to taste.
Heat 1 tbsp. of butter to a skillet. Over high heat, sear the scallops about 2 minutes per side until golden brown.
Froth the horseradish cream mixture, I used a hand held frother usually used to froth milk for cappucino, but some immersion blenders have a frothing attachment.
Ladle soup into bowls, top with a scallop and a couple of tbsp. of the froth and sprinkle with chopped chives.
My husband and I oohed and ahhed our way through every spoonful!