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Creamed Scallop Soup

inRECIPES, SOUP

This scallop soup is great if you can make your own fish stock. I make mine by freezing prawn shells and when I have a small freezer bag full simply add the to some boiling water with a few slices of onion and a chopped up carrot. Reduce the heat and simmer for 30 minutes or so then strain. It’s not the most sophisticated stock but it’s very effective and tasty.

Ingredients

  • 350g scallops (only the white muscle meat is required not the orange coral)
  • 75g of double cream
  • 50g of butter
  • 1 finely chopped onion
  • 450g peeled and chopped potato
  • 570ml hot fish stock (great if you can make your own)
  • 275ml cold milk
  • 2 egg yolks
  • a pinch of sea salt and freshly ground pepper

Method

  1. Melt the butter in a large pan and add the chopped onions. Sweat for 10 minutes until the onions are soft but still have no colour.
  2. Add the chopped potato, season with the salt and pepper and sweat for another 10 – 15 minutes.
  3. Stir in the fish stock and simmer again for around 10 minutes until the potato is soft.
  4. Whilst the potato is cooking place the scallops into a small pan along with the cold milk, bring to a simmer and poach for 3 – 4 minutes until they are opaque.
  5. Blend the potato along with the cooking liquid to a purée. Add half the scallops and all of the milk to the potato purée and blend again to a soup.
  6. Beat the egg yolks with the cream and stir into the soup along with the rest of the scallops.
  7. This can be eaten straight away or re-heated however do not reheat too quickly and do not boil as the soup will split.
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