Carrot and Chervil Soup, Roasted Scallops and Amaretti

Philippa Sibley

Cook Time 20 minutes


1 small desire potato, peeled and thinly sliced

500ml chicken stock

500ml thickened cream

1 leek

1 small onion

100g butter

500g peeled and grated carrot

pinch of sugar

150ml Vin Santo (or sweet white wine)

1 bunch of chervil (save some nice sprigs for garnish and roughly chop the rest)

Extra Virgin Olive Oil

8 scallops

1 packet amaretti biscuits


Put the potato in a sauce pan with the stock and cream and bring to a simmer.

Meanwhile, sweat the leek and onion in the butter until soft but not coloured.

Add the carrot and continue to cook until most of the moisture has gone. Add the sugar and 100ml of Vinsanto and continue to cook for several minutes.

By this time the potato should be cooked. Add the two together along with the chopped chervil. Purée the soup in batches until very fine. Pass through a sieve and season with salt and pepper and the remaining wine.

To serve, heat a non-stick frying pan until very hot. Lightly oil the scallops and sear on each side. Remove from the pan. Divide the soup into warm bowls. Top with the scallops and crumble over some amaretti bickies. Add a sprig of chervil and serve.


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