EatSmarter exclusive recipe

Fine Fennel Soupwith Scallops and Saffron

Fine Fennel Soup - Fine Fennel Soup - A refined, stimulating appetizer for a romantic menu
Fine Fennel Soup - A refined, stimulating appetizer for a romantic menu


Calories:223 kcal
Preparation:30 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories223 kcal(11%)
Protein9 g(18%)
Fat15 g(19%)
Carbohydrates9 g(3%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe development: EAT SMARTER


For servings

1Fennel bulb (300 grams)
2small Potatoes (about 100 grams)
2small Shallots
2 tablespoonsOlive oil
1 ½ cupsChicken broth
1 pinchSaffron threads
1Bay leaf
5 tablespoonsSoy creamer
4scallop (ready to cook, with roe)
1 tablespoonAnisette (to taste)
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Kitchen Utensils

1 Pot, 1 Small pot, 1 Non-stick pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Ladle, 1 Slotted spatula, 1 Immersion blender, 1 Lid


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1 Trim and rinse fennel. Cut off leaves and set aside. Cut fennel into 1 cm (approximately 1/2-inch) cubes.
2 Peel, rinse and dice potatoes. Peel shallots and chop finely.
3 Heat 1 tablespoon olive oil in a pot and cook shallots until translucent. Add potatoes and fennel and sauté briefly.
4 Add chicken stock, saffron and bay leaf to pot. Bring to a boil and simmer, covered, over medium heat for 25-30 minutes.
5 Remove bay leaf. Puree soup with an immersion blender until very fine. Use a ladle to strain soup through a fine sieve into a second pot.
6 Add soy creamer to soup and bring to a boil. Season with salt and pepper.
7 Season scallops with salt and pepper. Heat remaining oil in a non-stick skillet and cook for 45 seconds on each side.
8 Deglaze skillet with anise-flavored liqueur and remove from heat. Chop fennel leaves. Add scallops to soup and serve garnished with fennel leaves.


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