Servings: 2

1 bunch of watercress 1 bunch of watercress
0.5 onion 0.5 onion
1 garlic clove 1 garlic clove
0.5 leeks 0.5 leeks
1 stem celery 1 stem celery
1/4 young zucchini ¼ young zucchini
Olive oil Olive oil
1 sprig of thyme 1 sprig of thyme
1 bay leaf 1 bay leaf
0.75 dl broth 0.75 dl broth
1 dl milk 1 dl milk
0.5 dl cream 0.5 dl cream
2 Scallops 2 Scallops
Salt & Pepper Salt & Pepper

Chop the watercress.
Chop the onion and garlic finely.
Cut the leek, celery and unpeeled zucchini into pieces.
Stew the onion, garlic with the thyme in some olive oil and add the vegetables cut into pieces.
Add the stock and cook for 15min without the lid to keep the fresh green colour.
Add the milk and watercress and simmer for a few minutes to keep the green colour. Mix the soup finely, add the cream and leave to heat for a while, without boiling!
Flavour with pezo
Briefly fry the scallops in some olive oil and divide over the 2 soup plates, pour the soup on top.