Creamy Scallop And Artichoke Soup

Recipe Ingredients

24		Bay scallops
		(or 12 sea scallops, halved)
		Salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Minced onion
2		Fresh or frozen artichoke hearts - tender and diced
		(or 4 canned artichoke bottoms)
1/3 cup	78ml	Dry white wine
1 tablespoon	15ml	Cognac
2 cups	474ml	Fish stock
2 cups	474ml	Whipping cream

Recipe Instructions

Melt butter in a large saucepan over medium-low heat. Add the onion and saute for about 3 minutes. Add scallops, diced artichokes, and wine. Sprinkle with salt and pepper and cook 1 to 2 minutes. Remove from heat, and strain liquid into another pot. Sprinkle solids with cognac and set aside.

Add fish stock to the cooking liquid, then boil until the liquid is reduced to about 1/2 cup. This will take about 30 minutes. Stir in the cream and return to a boil. Reduce heat and simmer for about one minute. Pour through a fine sieve into the scallop mixture, then warm until the soup is heated through. Season to taste and serve small portions immediately.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

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

Click a star to rate this recipe.