Creamy Scallop Soup
|Scallops||1⁄2 Pound (225 Grams)|
|Milk||250 Milliliter (1 Cup)|
|Fish fillets||1 Pound (450 Grams)|
|Water||1 Liter (4 Cups)|
|White wine||250 Milliliter (1 Cup)|
|Butter||45 Milliliter (3 Tablespoons)|
|Onion||1 , sliced|
|Potatoes||2 Medium, peeled and sliced|
|Egg yolks||2 , beaten with 1/4 cup / 60 milliliters cream|
|Cream||60 Milliliter (1/4 Cup)|
|Crusty bread||1 (To Serve)|
1 Trim the orange roe from the scallops.
2 Set aside.
3 Dice the white part and put it in a bowl.
4 Pour in enough milk to cover.
5 In a frying pan, arrange fish and pour in water and wine.
6 Bring to a boil and lower the heat.
7 Simmer for 30 minutes.
8 Remove the fish, flake, and discard the bones.
9 Set the fish aside.
10 Reserve cooking liquid.
11 In a pan, melt butter and lightly fry onion.
12 Add sliced potatoes and pour in the fish cooking liquid.
13 Bring to a boil and lower the heat.
14 Simmer for 30 minutes.
15 In another pan, simmer scallops and milk without boiling for 4 minutes only.
16 In a blender, place flaked fish, scallops and milk, onions, potatoes and fish cooking liquid.
17 Blend well.
18 Stir in the combined egg yolks and cream.
19 Serve in individual soup bowls along with crusty bread.