Pepper cream soup with skewered scampi and scallops

Name: Pepper cream soup with skewered scampi and scallops
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 untreated lemon; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 piece(s) scallop meat, without shell and roe (approx. 30 g each); 4 raw shrimps (about 20 g each; without head and shell); 3 ripe red and yellow peppers; 1 big onion; 2 small cloves of garlic; 800 ml Vegetable broth; 1/2 bunch Chives; 6 TABLESPOONS Whipped cream; 7-10 Tbsp Sugar; 4 wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 untreated lemon
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 piece(s) scallop meat, without shell and roe (approx. 30 g each)
4 raw shrimps (about 20 g each; without head and shell)
3 ripe red and yellow peppers
1 big onion
2 small cloves of garlic
800 ml Vegetable broth
1/2 bunch Chives
6 TABLESPOONS Whipped cream
7-10 Tbsp Sugar
4 wooden skewers

Directions

1
Wash lemon hot, grate dry and grate peel. Halve the lemon and squeeze 1 half. Mix 1 tablespoon lemon juice, lemon peel and 3 tablespoons of oil, season with salt and pepper. Wash mussel meat and shrimps, dab dry. Put 2 mussels and 1 shrimp alternately on each skewer. Put the skewers on a plate or platter, brush them with spiced oil all around and let them marinate covered for about 30 minutes.
2
Clean and wash the peppers and cut them into pieces separately by colour. Peel and finely dice onion and garlic. Heat 1 tablespoon of oil in 2 pots each. Fry red and yellow peppers separately. Add half onion cubes and half garlic and fry. Add half of the vegetable stock and simmer for 5-8 minutes at medium heat. Remove skewers from the marinade. Keep the marinade. Heat up a coated pan. Fry the skewers in the pan for approx. 2 minutes on each side, brushing with marinade in between. Wash the chives, dab dry and cut into small rolls.
3
Remove skewers from the marinade. Keep the marinade. Heat up a coated pan. Fry the skewers in the pan for approx. 2 minutes on each side, brushing with marinade in between. Wash the chives, dab dry and cut into small rolls. Add 3 tablespoons of cream to each soup, puree finely with a chopping stick, bring to the boil again, season to taste with salt, pepper and sugar. Pour both into smaller litre measures and at the same time run against each other in soup plates. Marble with a spoon handle. Arrange 1 scampi mussel skewer in each plate. Sprinkle soup with chives. Delicious with baguette bread
4
Add 3 tablespoons of cream to each soup, puree finely with a chopping stick, bring to the boil again, season to taste with salt, pepper and sugar. Pour both into smaller litre measures and at the same time run against each other in soup plates. Marble with a spoon handle. Arrange 1 scampi mussel skewer in each plate. Sprinkle soup with chives. Delicious with baguette bread
5
Waiting time approx. 20 minutes