Photo: Cala
Parsnip and vanilla soup, saffron-poached quince, pan-fried scallops and tarragon crisps
22 ingredients
30 min + 30 min
Serves 4
openrecipes
This restaurant-style dish is a cut above your average bowl of soup and would make an impressive dinner party starter.
Estimated Nutrition (whole recipe, rough)
812
Calories
66g
Protein
37g
Fat
54g
Carbs
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Quince | not in our table | 0 |
| Saffron | not in our table | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75g/3oz butter
- 150g/5oz onion
- 18g/¾oz garlic
- 300g/11oz parsnips
- 1 vanilla pod
- 400ml/14fl oz full-fat milk
- 200ml/7fl oz chicken or vegetable stock
- , to taste salt
- 1 lemon
- 500ml/18fl oz cold water
- 2 quince
- 200g/7oz caster sugar
- 200ml/7fl oz water
- large pinch saffron
- 6 hand-dived scallops
- , to taste salt
- 1 tbsp light olive oil
- 25g/1oz butter
- 1 lemon
- 1-2 tsp ground nut
- ½ bunch fresh tarragon
- , to taste salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes