Celebration Soup

 



Parsnip, Potato & Onion w/ scallop, horseradish cream

 

For 2 persons

1/8 C 35 % cream
1/8 C 2% milk
1/4 C grated horseradish

Bring to boil, simmer, cool, whip.

1 TBSP butter
1/2 lb parsnip
1/4 C diced potato
1/4 C diced onion
2 C stock (I had pheasant stock leftover)  [Don't underestimate a pheasant.]

Sautee vegetables, add stock, simmer 25 minutes.  Puree.

2 scallops

Seer 3 mins per side.  Pat dry. 

Dress with whipped horseradish cream and chives.