Courgette and Saffron Vichyssoise with Scallops

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This elegant courgette and saffron vichyssoise offers a sophisticated twist on the traditional leek and potato soup. This chilled dish combines the subtle, earthy sweetness of summer courgettes with the luxurious aroma of saffron, creating a vibrantly coloured silk-textured base. The addition of golden, pan-seared scallops provides a delicate sweetness and a high-protein element that elevates the soup from a simple starter to a refined dinner party centrepiece.

Ideal for warm evenings or as an impressive first course, this recipe relies on quality seasonal produce and careful chilling to develop its complex flavours. By julienning the courgettes for garnish, you provide a beautiful contrast in texture against the velvety soup. Serve it well-chilled in shallow bowls for a refreshing and nutritious meal that is as visually stunning as it is delicious.

Ingredients for Courgette and Saffron Vichyssoise with Scallops

900g small (5-inch-long) courgette
1 मध्यम प्याज, कटा हुआ
3 बड़े चम्मच बिना नमक का मक्खन
450g boiling potatoes
1 teaspoon chopped garlic
1/4 teaspoons finely crumbled saffron threads
1200ml chicken broth
1 तुर्की या 1/2 कैलिफ़ोर्निया तेज पत्ता
1/2 teaspoons packed fresh thyme leaves
1/2 cup chilled double cream
2 चम्मच ताजा नींबू का रस
1 1/4 teaspoons salt
1/4 चम्मच काली मिर्च
4 large sea scallops (110g total), tough muscle removed from side of each if necessary
1 बड़ा चम्मच वनस्पति तेल
an adjustable-blade slicer fitted with julienne blade

How to make Courgette and Saffron Vichyssoise with Scallops

Thinly julienne courgette lengthwise with slicer, working around core, into 1/4-inch-thick ribbons. Cut courgette cores into 1/2-inch pieces.

Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped courgette cores and simmer, uncovered, until courgette is very tender, about 8 minutes.

Purée soup in batches in a blender until very smooth (use caution when blending hot liquids) and pour through a fine sieve into a bowl. Stir in cream, lemon juice, salt, and pepper, then cool to room temperature, uncovered. Chill soup, covered, until cold, at least 4 hours and up to 2 days.

While soup is chilling, cook julienned courgette in boiling salted water until crisp-tender, about 30 seconds, then drain and transfer to a bowl of ice and cold water. Drain and pat dry with paper towels. Season with salt and pepper and chill, covered.

Before serving soup, cut each scallop horizontally into 3 rounds and pat dry. Heat oil in a large nonstick skillet over high heat until hot but not smoking, then sear scallops until golden brown, 20 to 30 seconds on each side, and season with salt.

Serve soup with courgette mounded in centre, topped with scallop rounds.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.