Scallop and Endive Soup

Name: Scallop and Endive Soup
Yield: Makes 9 cups (1.75 l); 8 first-course servings
Ingredients: 3 large Belgian endive [chicory], trimmed and cut across into ½-inch (1-cm) pieces; 2 pounds (900 g) sea scallops, small connective muscles removed and reserved; 1 cup (250 ml) dry white wine; ¼ cup (4 g) tarragon leaves; Freshly ground black pepper, to taste; 3 medium shallots, coarsely chopped; 1 tablespoon cornstarch; 1 cup (250 ml) heavy cream; 2 teaspoons kosher salt

Preparation info

Makes 9 cups 1.75 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

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.

Ingredients

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

Starter
Fish course
Pescatarian
Soup
Gluten-free

Method

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