Scallop Bisque

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Scallop Bisque

This soup is thickened in the classic French way with eggs, cream and flour. Perfect for a first course meal served with a good White Burgundy or Chardonnay.

Scallop Bisque

2015-04-07 17:51:49

Serves 4

An elegant dinner accompanied by a good Chardonnay.

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Nutrition Facts

Serving Size

596g

Servings

Amount Per Serving

Calories 629

Calories from Fat 418

% Daily Value *

Total Fat 47g

73%

Saturated Fat 28g

140%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 257mg

86%

Sodium 960mg

40%

Total Carbohydrates 21g

Dietary Fiber 2g

Sugars 3g

Protein 27g

Vitamin A

50%

Vitamin C

23%

Calcium

11%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

7 tablespoons unsalted butter
1 cup well rinsed, thinly sliced leeks,white part only
1/2 lb. mushroom caps, wiped clean and thinly sliced
1/3 cup chopped fresh Italian parsley
Salt and freshly ground pepper
4 cups Fish Stock
1 lb. bay scallops, rinsed and patted dry
1/4 cup flour
2 eggs
1 cup heavy cream
3/4 cup canned crushed tomatoes
1/3 cup dry sherry
Fresh chives, for garnish

Instructions

Melt 3 tablespoons of the butter in a 4-quart heavy pot over low heat. Add the leeks and cook, covered, for 20 minutes.
Add the mushrooms and cook until they begin to render their juices, 5 minutes. Add the parsley, season with salt and pepper, and raise the heat to high. Cook stirring constantly, until the mushroom juices have evaporated.
Add the fish stock to the soup pot, bring to a boil, reduce the heat to simmer, partially covered, for 15 minutes.
Remove from the heat, add the scallops and let stand, covered, for 1 minute. Pour the soup through a strainer set over a bowl. Set the scallop mixture aside.
Transfer the stock to a small saucepan and bring to a boil.
Melt the remaining 4 tablespoons in the soup pot over low heat. Add the flour and cook for 5 minutes, stirring constantly. Do not allow mixture to brown.
Remove the pot from the heat and pour in the boiling soup stock all at once, beating constantly with a wire whisk. The mixture will bubble furiously and then subside.
Set the pot over medium heat and cook, stirring with the whisk, until the mixture has simmered for 5 minutes.
Thoroughly whisk the eggs and the cream together in a small bowl. Remove the soup from the heat and slowly whisk 1 cup into the egg and cream mixture. Now whisk this mixture into the remainder of the soup.
Set the soup pot over low heat; stir in the crushed tomatoes and sherry. Cook, stirring constantly until the soup has thickened slightly, about 5 minutes. Do not allow mixture to boil.
Add the reserved scallop mixture and heat for another minute. Taste, correct the seasoning , and ladle into warmed soup bowls. Garnish with the fresh chives. Serve immediately.