Scallop Corn Soup Recipe
Use This Recipe To...
Meal Planning
Other
Serving Size
Ingredients:
| 4 c | Fish stock |
| 3 ts | Finely chopped fresh chives |
| 1 tb |
Butter
|
| 1/2c | Heavy cream |
| Salt and pepper to taste | |
| 1 tb | Sugar |
| 3 tb | Chopped scallions |
| 1 tb | Finely chopped fresh ginger |
| 2 tb | Rice wine |
| 2 c | Fresh corn cut from the cob |
| 1 lb | Sea scallops |
| for garnish |
Directions:
IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the scallops and corn.Simmer for 2 or 3 minutes.
Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more.
Cool briefly, then puree the mixture in a blender.
Return the soup to the pot and bring to a simmer.
Adjust the seasoning and add the cream and butter, stirring to mix well.
Ladle into individual soup bowls or into a tureen and garnish with the chives.