SCALLOP AND ENDIVE SOUP

Scallop and Endive Soup image

Provided by Barbara Kafka

Categories dinner, one pot, soups and stews, appetizer

Time 45m

Yield 8 first-course servings

Number Of Ingredients 9

Ingredients

2 pounds sea scallops, small connective muscle removed and reserved
3 medium shallots, peeled and coarsely chopped
1 cup white wine
3 large endive, trimmed and cut crosswise into 1/2-inch pieces
1/4 cup tarragon leaves
1 cup heavy cream
1 tablespoon cornstarch
2 teaspoons kosher salt, or to taste
Freshly ground black pepper, to taste

Steps:

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.
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.
Add 1/2 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.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 515 milligrams, Sugar 3 grams, TransFat 0 grams