| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Soups, Oriental |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Fish stock |
| 1 |
lb |
Sea scallops |
| 2 |
c |
Fresh corn cut from the cob |
| 2 |
tb |
Rice wine |
| 1 |
tb |
Finely chopped fresh ginger |
| 3 |
tb |
Chopped scallions |
| 1 |
tb |
Sugar |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Heavy cream |
| 1 |
tb |
Butter |
| 3 |
ts |
Finely chopped fresh chives for garnish |
INSTRUCTIONS
IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the
scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger,
scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly,
then puree the mixture in a blender. Return the soup to the pot and bring
to a simmer. Adjust the seasoning and add the cream and butter, stirring to
mix well. Ladle into individual soup bowls or into a tureen and garnish
with the chives.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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