Pepper cream soup with skewered scampi and scallops

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve the onion. Wash thyme, shake dry. Press the garlic clove. Cut parsley leaves from the stalks and use them for other purposes. Put soup vegetables, onion and garlic in a large, wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and let it boil down to about 800 ml.

2. 2

   Wash lemon hot, rub 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 all around with spiced oil and let them marinate covered for about 30 minutes. 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.

3. 3

   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. 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. Serve with baguette bread (ask the baker for lactose-free variety)

4. 4

   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. Serve with baguette bread (ask the baker for lactose-free variety)

5. 5

   Waiting time approx. 20 minutes