Turmeric Infused Scallop Soup

Recipe Ingredients

3		Shallots
1/2 teaspoon	2.5ml	Turmeric
2 tablespoons	30ml	Unsalted butter
1		Dry white Alsatian wine
4 cups	948ml	Fish stock
1/2 cup	118ml	Crème fraiche
3 1/2 cups	829ml	Heavy cream
10		Sea scallops
		Freshly-ground white pepper - to taste
1/2 teaspoon	2.5ml	White-wine vinegar
		Salt - to taste
		Herbed flatbread - for serving

Recipe Instructions

In a 4-quart saucepan cook in butter turmeric and finely chopped shallots over moderately low heat, stirring, until softened. Add wine and stock and simmer mixture until reduced by half, about 25 minutes. Add crème fraiche and 3 cups of the heavy cream and simmer, stirring occasionally, 15 minutes. Pour soup through a fine sieve into a heatproof bowl. Stir in white-pepper, vinegar and salt to taste.

In another bowl whisk remaining 1/2 cup heavy cream until thickened and stir into soup until incorporated. Serve with wedge of herbed flatbread.

This recipe yields 10 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9431) - from the TV FOOD - NETWORK

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.