Scallop Cream Soup Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
Interest GroupExotic
Ingredients
| Scallops | 4 | |
| Onion | 1 Medium, finely chopped | |
| Potatoes | 1 pound, diced | |
| Butter | 2 Ounce | |
| Fish stock | 1 Pint | |
| Cold milk | 1/2 Pint | |
| Egg yolks | 2 | |
| Double cream | 3 Fluid Ounce | |
| Salt | To Taste | |
| Ground pepper | 1 To taste |
Directions
MAKING
1) Into a frying pan, sauté the onions till pink
2) Next add in the potatoes and fry well
3) Add salt and pepper to season
4) On a low flame cook the potatoes with the lid on for 10 - 15minutes
5) Pour in the fish stock and continue to cook for 15 minutes with the lid on
6) Wash and dry the scallops
7) Chop the scallops roughly, slicing the coral part off
8) Chop the corals too roughly and keep aside
9) Into a saucepan, pour the milk seasoned with salt and pepper
10) Add the cooked potatoes to the scallops and whisk to get a smooth puree
11) Add the coral roe, and return the puree on the heat
12) Cook until the soup thickens
13) Stir in the egg and cream to the mixture, taking care not to boil
SERVING
14) Ladle the soup into tureens and serve warm
1) Into a frying pan, sauté the onions till pink
2) Next add in the potatoes and fry well
3) Add salt and pepper to season
4) On a low flame cook the potatoes with the lid on for 10 - 15minutes
5) Pour in the fish stock and continue to cook for 15 minutes with the lid on
6) Wash and dry the scallops
7) Chop the scallops roughly, slicing the coral part off
8) Chop the corals too roughly and keep aside
9) Into a saucepan, pour the milk seasoned with salt and pepper
10) Add the cooked potatoes to the scallops and whisk to get a smooth puree
11) Add the coral roe, and return the puree on the heat
12) Cook until the soup thickens
13) Stir in the egg and cream to the mixture, taking care not to boil
SERVING
14) Ladle the soup into tureens and serve warm
Chef
