Scallop and Endive Soup

Preparation info
  • Makes 9 cups 1.75 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

If I do say so myself, this is spectacularly good. The slight bitterness of the endive balances the sweetness of the scallops. The tarragon provides a top note to the base of the cream.


  • 2 pounds (900 g) sea scallops, small connective muscles removed and reserved
  • 3 medium shallots, coarsely cho


Place the connective muscles from the scallops, the shallots, the wine, and 3 cups (750 ml) water in a small saucepan. Bring to a boil. Lower the heat and simmer for 15 minutes. Strain through a fine-mesh