Bay Scallop Soup with Snow Peas

Name: Bay Scallop Soup with Snow Peas
Yield: Makes 8 First-Course Servings
Ingredients: 6 scallions, both white and green parts, finely sliced pepper; 3 tablespoons medium-dry sherry; 2 tablespoons plus 1 teaspoon dark soy sauce; 2 garlic cloves, peeled; 3¼-inch slices of fresh ginger; 6 scallions, both white and green parts, finely sliced pepper; 1 pound bay scallops; ¼ pound snow peas, ends and strings removed, cut in half crosswise; 1 teaspoon dark sesame oil; 6 cups chicken broth

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This Chinese soup is light, colorful, and takes just a couple of minutes to cook. A few simple ingredients—ginger, garlic, soy sauce, and sesame oil—give it a distinctive full flavor. And it’s almost completely fat-free. It’s a boon for lovers of snow peas, which are cooked very quickly in the soup so they retain their crunch.

Ingredients

6 cups chicken broth
3¼-inch slices of fresh ginger
2 garli

Main course
Starter
Soup

Method

Combine the chicken broth, ginger, and garlic in a 4-quart pot. Bring to a simmer, cover, and keep at a slow simmer for 15 minutes. Reach in with a slotted spoon and remove and discard the ginger and garlic.

Five minutes before you’re ready to serve, stir in the soy sauce, sherry, and sesame oi