HERMES SS 2014 Soup with scallops


The paintings by Henri Rousseau have strongly motivated designer Christophe Lemaire in the creation of his collection. Hérmes woman is exotic as usual, and always ready to explore. For me exploring goes far beyond just travelling. I’m able to fly with fantasy, travel around the world every 80 minutes, enjoy new experiences and go from the earth to the moon with just a spoon. No, I haven’t built a catapult, but I’ve cooked a potato cream soup that is “wow!”, even if you just get closer to the pot. Its sweet taste is given by the milk used in cooking, and that’s why I’ve seasoned the scallops with ginger and chili pepper. Three meters above the sky? More! Try to drink Daiquiri during dinner (click for the recipe), trust me: it’s worth it.


Recipe. FOR 4 PEOPLE

600g (21 oz) potatoes + 500ml (17 fl oz) milk + 500ml (17 fl oz) vegetable stock + 100g (3.5 oz) leeks + 20 scallops + 15g (0.5 oz) grated fresh ginger + 1 fresh chopped chilli pepper + olive oil + salt + pepper.

Peel the leeks, chop them and let them dry for 15 minutes in a large pot with a little oil. Then peel the potatoes, cut into cubes and add to the leeks in the pan. Now add the warm milk to cover the potatoes. Cover with a lid and cook until the potatoes are soft. Take a clean pot, and mash everything with a masher, until you get a creamy consistency. At this point, add the vegetable stock, season with salt and pepper and simmer for about 15 minutes. Use this time to prepare the steamed scallops: after cleaning them, peel the ginger and grate it, put the scallops in a pot for steaming (both steel and bamboo bowls work fine. I recommend you fill the bowl with lettuce leaves, so that the scallops do not stick), and sprinkle with grated fresh ginger and fresh chopped chili pepper. Cover and cook for 5 minutes. After this time the potato cream soup will be ready to be served, add 5 scallops per guest (making sure to remove the chili pepper) and serve. See you on the moon!


1 Stalk of celery + 2 carrots + 1 onion + a teaspoon parsley + extra virgin olive oil + salt.

Clean all the vegetables. Peel the carrots, peel the onion and cut everything in half.  Put all the vegetables in a large pot full of water, salt and cook over medium heat for 20 minutes. Add a tablespoon of oil and cook over low heat for another 20 minutes. Strain the stock into a large clean saucepan and keep at hand.

Photo Food: Taste of Runway. Photo fashion show: Yannis Vlamos / image courtesy of Model: Caroline Brasch Nielsen (ELITE).

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