Recipe Overview
This elegant soup brings together the fresh green flavor of haricot verts with the richness of olive oil emulsification and the savory finish of prosciutto-wrapped scallops. It works beautifully as a refined first course or tasting menu soup.
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Ingredients
- 800 g fresh haricot vert green beans, trimmed
- 150 g yellow onion, julienned (about 1 medium)
- 2000 g water (or as needed for blanching/soup base)
- 60 g extra-virgin olive oil
- 10 g sea salt (or to taste)
- 1 g white pepper (or to taste)
- 480 g large dry scallops (about 8 large scallops)
- 120 g thin Italian prosciutto slices
Preparation
- Simmer the onion in water until tender.
- Add the haricot verts and cook briefly to preserve their fresh color and flavor.
- Transfer the vegetables to a blender, season with salt and white pepper, and emulsify slowly with the olive oil.
- Adjust the consistency with reserved cooking liquid and keep the soup warm.
- Wrap the scallops in thin slices of prosciutto.
- Sear until lightly golden, then finish briefly in the oven if needed.
- Serve the soup hot, topped with the scallops and a few dressed haricot verts.
Elegant Technique with Clean Flavor
Slow olive oil emulsification preserves the vivid green color and gives the soup its natural silkiness. The scallops and prosciutto should stay restrained so the green bean flavor remains the center of the dish.
Soup Technique
Slow olive oil emulsification preserves color and creates the natural silkiness that makes this soup refined without cream.
Service + Chef Notes
- Serve immediately for best color and freshness.
- Ideal for a refined first course or tasting menu.
- Vegetal purity meets savory contrast — restraint keeps the dish elegant.
| Calories | 285 kcal |
| Protein | 20 g |
| Carbohydrates | 13 g |
| Fat | 16 g |
| Fiber | 4 g |
| Cholesterol | 55 mg |
| Sodium | 690 mg |