Turmeric Infused Scallop Soup
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
45
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
3
Shallots2 tbsps
Unsalted Butter4 cups
Fish Stock1 cup
Creme Fraiche31 cups
Heavy Cream1 tsp
Turmeric10
Sea Scallops1 tsp
Wine Vinegar (white-)Directions:
1
In a 4-quart saucepan cook in butter turmeric and finely chop shallots over moderately low heat, stirring, until softened
2
Add wine and stock and simmer mixture until reduced by half, about 25 minutes
3
Add creme fraiche and heavy cream and simmer, stirring occasionally, 15 minutes
4
Pour soup through a fine sieve into a heatproof bowl
5
Stir in white-pepper, vinegar and salt to taste
6
In another bowl whisk remaining 1/2 cup heavy cream until thickened and stir into soup until incorporated
7
Serve with wedge of herbed flatbread