Scallop Corn Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
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,
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.
Source from luhu.jp
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.
Source from luhu.jp