Carrot and Orange Soup
This pretty orange-colored soup is scented with saffron and cumin. A dollop of whipped cream on top gives it the look of cappuccino. Seared sea scallops hide in the bottom of each bowl.
- Carrots - 4, pared and julienned
- Olive Oil - 3 tablespoons
- Garlic Clove - 1, crushed
- Saffron - 5 to 6 threads
- Cumin - 1/2 tablespoon
- Fresh carrot juice - 2 cups
- Fresh orange juice - 2 cups
- Chicken Stock - 2 cups
- Salt and freshly ground pepper to taste
- Olive Oil - 1 tablespoon
- Sea Scallops - 4
- Salt and freshly ground pepper
- Mixed baby greens - 1/2 cup
- Heavy (whipping) cream - 1/2 cup, beaten to very soft peaks
- Leek - 1, white part only, julienned and deep-fried
To prepare the soup: Preheat the oven to 400 F. Toss the carrots in 1 tablespoon of the olive oil in an ovenproof pan and roast until just tender, turning occasionally, 15 to 20 minutes. In a large saucepan or pot, heat the olive oil over medium heat and add the carrot, garlic, saffron, and cumin. Saute 6 to 8 minutes, until the spices are fragrant. Add the carrot juice, orange juice, and chicken stock and bring to a boil over medium heat. Cook 10 minutes. Season with salt and pepper; add more cumin if necessary for personal taste. Blend with a stick blender and pass through a fine-meshed sieve. Keep warm.
To prepare the scallops: Cut the scallops in half horizontally, then cut each half into quarters. Season with salt and pepper. Heat the olive oil in a medium saute pan or skillet over high heat and sear the scallops on both sides until very lightly browned, about 1 minute. Remove the scallops and set aside.
To serve: Divide the scallop pieces between four soup bowls and put in the bottom of each bowl. Ladle soup over the scallops. Put a dollop of cream on top of each bowl of soup, and sprinkle with fried leeks. Top each bowl with a few baby greens.