Beef broth - 4-5 cups
Scallops - 9 oz (ready for cooking and sliced)
Onion - 1 pc. (peeled and finely chopped)
Parsley root - 1 pc. (peeled and thinly sliced)
Celery root - 1 pc. (peeled and thinly sliced)
Olive oil - 1 tbsp
Bay leaf - 1 pc.
Lemon - 1 pc. (juiced)
Fresh herbs to taste
Salt and ground black pepper to taste
Directions:
Marinate scallops in lemon juice for 2-3 hours.
Heat olive oil in a large saucepan. Saute onion, parsley and celery roots for 7-10 minutes.
Pour the broth to saucepan and bring to a boil. Add sauteed vegetables, scallops and bay leaf. Simmer 10 minutes or until ready. Salt and pepper to taste.
Pour cooked soup in bowls and garnish with fresh herbs to taste.
Number of servings - 4
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