- 2 tins of small scallops in sauce
- 200 gr. of mushrooms of season
- Broth (chicken or vegetable)
- 1 leek
- 1 potato
- 2 cloves of garlic
- Soy milk
- Olive oil
- Salt and pepper
Recipe for 2 persons.
Wash and cut the mushrooms into regular pieces. Do the same with leeks, potatoes and two garlic cloves without skin. Sauté the vegetables briefly in a pot with the olive oil. Cover with 300 ml. of broth and cook at medium intensity approximately 20 minutes, adding half a can of scallops towards the end of cooking. Grind, strain the cream and add 60 ml. of soy milk. Add salt and pepper. Place the rest of the scallops in sauce slightly drained on the fine cream of mushrooms, and decorate with a few drops of olive oil.
Recipe published on the blog: Club amigos de las conservas.