Juicy peas and herby dill are the perfect match in this vibrant soup, made by Tony Singh on Cooking with the Stars. Serve with succulent wild Atlantic scallops, crème fraiche and lemon zest for the ultimate dinner party starter.
Tony Singh
Born and raised in Leith, Tony is a chef and restaurateur best known for making fresh, in-season Scottish produce the star of his dishes. He received an OBE in the 2017 New Year Honours list for his services to the food and drink industry.
40MIN
Total time
Ingredients
Servings
6
500 ml
M&S fish stock
190 g
M&S wild Canadian scallops
1 tbsp
olive oil
3
shallots, peeled, roughly chopped
1 tbsp
garlic paste
1 tbsp
ginger paste
25 g
dill, roughly chopped
300 g
frozen petit pois
1
M&S Remarksable Value lemon, zested
2 tbsp
M&S British crème fraîche
Nutrition per serving
Calories
124kcal
Fat
4.5 g
Saturates
1.6 g
Sugars
2.2 g
Salt
316.1 mg
