Scallop and Endive Soup
- Total Time
- 45 minutes
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Ingredients
- 2pounds sea scallops, small connective muscle removed and reserved
- 3medium shallots, peeled and coarsely chopped
- 1cup white wine
- 3large endive, trimmed and cut crosswise into ½-inch pieces
- ¼cup tarragon leaves
- 1cup heavy cream
- 1tablespoon cornstarch
- 2teaspoons kosher salt, or to taste
- Freshly ground black pepper, to taste
Nutritional analysis per serving (8 servings)
233 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 16 grams protein; 518 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the connective muscle from scallops, the shallots, the wine, and 3 cups water in a small saucepan. Bring to a boil. Lower the heat and simmer for 15 minutes. Strain and discard the solids.
- Step 2
Pour the liquid into a medium saucepan. Bring to a boil. Add the endive and return to a boil. Add the scallops and the tarragon, stir once to separate the scallops. Return barely to a simmer without stirring.
- Step 3
Add ½ cup heavy cream to the soup. Add cornstarch to the remaining heavy cream. Ladle a few spoons of the hot soup into the cornstarch mixture; stir to combine. Pour the mixture into the soup, stirring gently to incorporate. Cover the pan and return to a boil. Uncover, lower the heat and simmer for 3 minutes. Season with salt and pepper.
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