Tomato Soup with Scallops and Orange

By á-2421

Ingredients

• 1 Tbsp butter
• ½ cup chopped onion
• ¼ cup chopped carrot
• 1 cup canned tomatoes
• 1 ½ cups chicken broth
• 1 bay leaf
• 6 peppercorns
• 1 tsp sugar
• 2 Tbsp whipping cream
• ¼ tsp grated orange rind
• 2 Tbsp orange juice
• 2 Tbsp white wine
• 2 Tbsp water
• 2 large scallops

Details

Servings 2

Preparation

Step 1

Heat butter on medium heat in a large heavy pot. Add onion and carrot. Saute until vegetables are slightly softened, about 2 minutes. Add tomatoes, stock, bay leaf, peppercorns, sugar and salt. Bring to a boil, reduce heat and simmer gently for 30 minutes. Remove the bay leaf. Puree in a food processor or blender. Return to pot, add cream and orange rind; bring to a boil and simmer for 5 minutes. Place orange juice, white wine and water in small pot. Bring to a boil. Add scallops, cover and turn off heat. Leave on heat for 5 minutes. Remove scallops and cut each into 3 slices. Add poaching liquid to soups and stir together. Serve soup with scallops floating on top.