RECIPE - WATERCRESS SOUP WITH SCALLOP DUMPLINGS

For something a little more posh, try Ray McVinnie’s light summer soup combining the tang of lemon with the richness of scallops. Serves 6.

500 g scallops

½ teaspoon salt

1 egg white

2 tablespoons chopped dill, plus extra for serving

1.2 litres chicken stock

¼ cup Italian risotto rice

Finely diced peel of half a preserved lemon

12 handfuls each of watercress sprigs and rocket leaves

Juice of one large lemon

Put the scallops in a food processor with the salt and egg white, and process until smooth. Stir in the dill.

Bring a large wide saucepan of well salted water to the boil.

Add tablespoons of the scallop mixture to the gently boiling water and poach for three to four minutes until just cooked.

Remove with a slotted spoon and cool.

You will have about 24 dumplings.

Cover and refrigerate.

Put the stock, rice and lemon peel in a saucepan, bring to the boil and simmer for 15 to 20 minutes until the rice is tender.

Add the watercress and rocket, simmer for 30 seconds then puree with a wand blender or in a food processor.

Place back on the heat and add the reserved dumplings. Bring to the boil by which time the dumplings will have reheated.

Taste, season and add the lemon juice.

Serve sprinkled with dill.

Recipe courtesy NZ Gardener, Garden Diary