| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dujour01 | 1 | servings | |
INGREDIENTS
| 1 1/2 | qt | Water |
| 2 | lb | Fresh peas |
| 2 | qt | Heavy cream |
| 1 | qt | Clam juice |
| Salt | ||
| Pepper | ||
| 4 | oz | Diver scallops |
| 4 | oz | Sweet water prawns; peeled |
INSTRUCTIONS
Bring water to a boil in a sauce pot. Add some salt and 2 pounds fresh peas. Cook about 3-5 minutes. Remove from heat and shock in ice bath. Put aside. Take sauce pot and add 1 quart of cream. Bring to a boil. Cook about 5 minutes on a low simmer. Remove from heat and blend with 10 ounces clam juice. Add more salt and pepper to taste. Chill about 1/2 hour. For the seafood quenelle: In a food processor add 4 ounces diver scallops and 4 ounces sweet water prawns. Blend until smooth, then add 1 quart heavy cream slowly until a mousse has formed. Add salt and pepper. Take saute pan or sauce pot and add about 16 ounces clam juice and bring to a simmer. In a small mixing bowl, make quenelle shapes out of the mousse and add to the clam juice. Cook about 2 minutes and remove from heat. To serve, place the quenelles in soup bowls and pour chilled pea soup over. Yield: 6-8 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9289 - TIMOTHY DEAN Converted by MM_Buster v2.0l.
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