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-> [Asian, Cereals, Corn, Soups & Stews, Vegetables] -> [Scallop corn soup Recipe] |
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Scallop corn soup
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| Artist: |
_ |
| Categories: |
Asian, Cereals, Corn, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Fish stock | | 1
| lbs | Sea scallops | | 2
| cup | Fresh corn cut from the cob | | 2
| tbsp | Rice wine | | 1
| tbsp | Finely chopped fresh ginger | | 3
| tbsp | Chopped scallions | | 1
| tbsp | Sugar | | | Salt and pepper to taste | | 1/2
| cup | Heavy cream | | 1
| tbsp | Butter | | 3
| tsp | Finely chopped fresh chives | | | - for garnish |
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Procedures:
| 1 | In a medium-sized pot, bring the fish stock to a simmer, then add the scallops and corn. | | 2 | Simmer for 2 or 3 minutes. | | 3 | Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. | | 4 | Cool briefly, then puree the mixture in a blender. | | 5 | Return the soup to the pot and bring to a simmer. | | 6 | Adjust the seasoning and add the cream and butter, stirring to mix well. | | 7 | Ladle into individual soup bowls or into a tureen and garnish with the chives. | | 8 | Ken hom - prodigy guest chefs cookboo |
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