Scallop Bisque

Name: Scallop Bisque
Yield: 4 to 6 portions
Ingredients: 2 eggs; Fresh chives, for garnish; ½ cup dry sherry; ¾ cup canned crushed tomatoes; 1 cup heavy cream; 4 cups Fish Stock; ¼ cup all-purpose flour; 1 pound bay scallops, rinsed and patted dry; 1 pound bay scallops, rinsed and patted dry; 1 cup well rinsed, thinly sliced leeks, white part only; ½ pound mushroom caps, wiped with a damp cloth and thinly sliced; 1 cup well rinsed, thinly sliced leeks, white part only; ¼ cup chopped fresh Italian (flat-leaf) parsley; 7 tablespoons unsalted butter; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This soup is thickened in the classic French manner with flour, eggs, and cream. Serve it as the first course of an elegant dinner, accompanied by a good white Burgundy or Chardonnay.

Ingredients

7 tablespoons unsalted butter
1 cup well rinsed, thinly sliced leeks, white part only

Pescatarian
Soup

Method

Melt 3 tablespoons of the butter in a 4-quart heavy pot over low heat. Add the leeks and cook, covered, for 20 minutes.
Add the mushrooms and cook until they begin to render their juices, 5 minutes. Add the parsley, season with salt and pepper, and raise the heat to high. Cook, stirring constantly, until the mushroom juices have evaporated.
Add the fi