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Scallop Corn Soup


Course : Soups
Serves: 8
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Ingredients:


4 cups fish stock

1 pound sea scallops

2 cups fresh corn cut from the cob

2 tablespoons rice wine

1 tablespoon finely chopped fresh ginger

3 tablespoons chopped scallions

1 tablespoon sugar

1 teaspoon salt and pepper to taste

1/2 cup heavy cream

1 tablespoon butter

3 teaspoons finely chopped fresh chives
 

Preparation / 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.

 

Nutritional Information:

176 Calories (kcal); 10g Total Fat; (60% calories from fat); 10g Protein; 5g Carbohydrate; 51mg Cholesterol; 230mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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