Scallop and Endive Soup

1. 1

   Place the connective muscle from scallops, the shallots, the wine, and 3 cups water in a small saucepan.

2. 2

   Bring to a boil.

3. 3

   Lower the heat and simmer for 15 minutes.

4. 4

   Strain and discard the solids.

5. 5

   Pour the liquid into a medium saucepan.

6. 6

   Bring to a boil.

7. 7

   Add the endive and return to a boil.

8. 8

   Add the scallops and the tarragon, stir once to separate the scallops.

9. 9

   Return barely to a simmer without stirring.

10. 10

    Add 1/2 cup heavy cream to the soup.

11. 11

    Add cornstarch to the remaining heavy cream.

12. 12

    Ladle a few spoons of the hot soup into the cornstarch mixture; stir to combine.

13. 13

    Pour the mixture into the soup, stirring gently to incorporate.

14. 14

    Cover the pan and return to a boil.

15. 15

    Uncover, lower the heat and simmer for 3 minutes.

16. 16

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.