| 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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