Ingredients

Ingredients For the parsnip and vanilla soup

• 75g/3oz butter

• 150g/5oz onion, finely chopped

• 18g/¾oz garlic (2-3 large cloves), finely chopped

• 300g/11oz parsnips (peeled weight), finely chopped

• 1 vanilla pod, roughly chopped

• 400ml/14fl oz full-fat milk

• 200ml/7fl oz chicken or vegetable stock

• salt, to taste

For the saffron-poached quince

• 1 lemon

• 500ml/18fl oz cold water

• 2 quince

• 200g/7oz caster sugar

• 200ml/7fl oz water

• large pinch saffron strands

For the scallops

• 6 hand-dived scallops, cleaned, roe discarded

• salt, to taste

• 1 tbsp light olive oil

• 25g/1oz butter

• 1 lemon

For the tarragon crisps

• 1-2 tsp groundnut oil

• ½ bunch fresh tarragon

• salt, to taste

Description

This Restaurant-style Dish Is A Cut Above Your Average Bowl Of Soup And Would Make An Impressive Dinner Party Starter.

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