Ginger-Scallop Soup

Preparation info
  • Makes 5 cups 1.25 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Pale and Sensational, flecked with green if the leeks are used, this soup can start the most festive of meals. The recipe can be doubled. The broth can be made ahead and the leeks blanched; but I have to excuse myself from the table for about five minutes to cook the scallops and whisk in the butter—much like making a beurre blanc.


  • ½ pound (225 g) ginger, unpeeled, thinly sliced across
  • 1 leek, green part only, washed well and cut into hai


In a small saucepan, bring 5 cups (1.25 l) water and the ginger to a boil. Lower the heat and simmer for 20 to 30 minutes, or until the liquid has reduced to 3