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Scallop Corn Soup

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Submitted by kiddos2s

YIELD

8 servings

PREP

25 min

COOK

25 min

READY

50 min

Ingredients

4 946
CUPS ML FISH STOCK
1 453.6
POUND G SEA SCALLOPS
2 473
CUPS ML CORN
fresh, cut from the cob
2 3E+1
TABLESPOONS ML RICE WINE
1 15
TABLESPOON ML GINGER
fresh, finely chopped
3 45
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
1 15
TABLESPOON ML SUGAR
1 1
X X SALT AND BLACK PEPPER
to taste *
½ 118
1 15
TABLESPOON ML BUTTER
3 15
TEASPOONS ML CHIVES
fresh, finely chopped

Directions

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 purée 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 188 43% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 582mg 24%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 35g
Vitamin A 9% Vitamin C 6%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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