Pea Soup with Scallops and Portugese Cheese

One of our big supermarket chaines has foreign cheeses week on sale since Thursday

Today is Saturday and I went to buy some of my favourite cheeses. Surprise! Not only I am a cheese freak and cheese lover, it seems lots of other people are too. From the many kinds of cheese, several were already sold out.

I wanted a chunk of Morbiere, the one with the ash in the middle. Sorry out. But for the soup I needed a creamy semi hard cheese. Luckly, I had Portugese cow milk creamy cheese from an other shopping trip at home. That worked like a charm.

Seafood and cheese together is for many people a no go. But I am a huge fan of the combination. The scallops were only available frozen. Since the peas came frozen too, it was no big deal the defrost the main ingredients of this dish.

Recipe for 2:

450 g defrosted peas, 8 scallops defrosted, oil

1 spring onion, 2 small potatoes, 1 parsley root, 1 tbsp oil

600 ml chicken stock, 150 ml double cream, 40 g creamy cheese like Morbiere or Taleggio

Salt. Pepper. Dried Mint

Chop the veggies and saute them in oil for 5 min.  Season. Add the chicken stock and cook for 10 min until the veggies are soft. 

Pour in the cream and add the peas. Cook 5 min more and get some of the dried mint in. I used a tea bag and poured just a bit in and tasted it, then a little more. Do not let the mint overpower everything. Use a stick blender and mix the soup.

In a small very hot pan in a little oil sear the patted dry scallops for 45 sec on each side.

Cut off some pieces of cheese. Bring soup, cheese and scallops together.