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Scallop soup

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Ingredients/Components

flour - 1 Tbsp
water - 1/2 c
light cream - 1 c
egg yolk - 1 item
grated Parmesan cheese - 1/4 c
chicken broth - 1 c
bay leaf - 1 item
dry white wine - 1/2 c
peppercorns - 4 item
minced shallots - 2 Tbsp
sea scallops - 3/4 lb
sweet butter - 2 Tbsp
salt and cayenne to taste - 1 item
grated Gruyere cheese - 1/4 c
sprig parsley - 1 item
fresh minced parsley garnish - 1 item

How to make scallop soup:

Place wine, water, peppercorns, bay leaf, parsley, shallots and chicken broth in a saucepan and bring to a boil. Lower heat and add scallops (cut into bite-size). Boil them gently in this liquid for approximately 10 minutes, or until they are tender. Strain the broth into a bowl. Save the scallops and shallots but discard parsley, peppercorns and bay leaf. Melt butter in a small saucepan and stir in flour with a whisk. Add light cream and cheese. As soon as this mixture thickens, remove from heat and stir in the scallop broth. Place egg yolk, scallops, shallots and 2 cups of the liquid in a blender or run through a food mill. Puree well. Return all ingredients to a large soup pan and heat. Do not boil. Serve in small portions garnished with minced parsley. Serves 4.

Recipe categories: Soups & stews, Scallops, Shellfish.

Rating:

3.3

Average rating: 3.3, total votes: 7

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