You are here

Creme St Jacques

Western.Chefs's picture
Ingredients
  Water 1 1⁄2 Quart
  Potatoes 1 Pound, peeled and quartered (3 Or 4 Medium Potatoes)
  Onions 2 Medium, coarsely chopped
  Bay leaf 1⁄2
  Thyme 1⁄4 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Sea scallops 1 Cup (16 tbs), coarsely chopped
  Garlic salt 1⁄4 Teaspoon
  Egg yolks 2
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

1. Bring the water to a boil and add the potatoes, onions, bay leaf, thyme, salt and pepper. Simmer fifty minutes. Add the scallops and cook five minutes longer. Add the garlic salt.
2. Remove the bay leaf and put the soup through an electric blender until smooth, or puree in food mill. Return the soup to the heat and bring to a boil. Turn the heat off and stir in the egg yolks blended with the cream.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood

Rate It

Your rating: None
4.042855
Average: 4 (21 votes)