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  • Creamy Scallop And Artichoke Soup

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    Creamy Scallop And Artichoke Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 24 x bay scallops (or possibly 12 sea scallops, halved) Salt to taste Freshly-grnd white pepper to taste
    • 2 Tbsp. butter
    • 3 Tbsp. chopped onion
    • 2 x fresh or possibly frzn artichoke hearts tender and diced (or possibly 4 canned artichoke bottoms)
    • 1/3 c. dry white wine
    • 1 Tbsp. cognac
    • 2 c. fish stock
    • 2 c. whipping cream

    Directions

    1. Heat butter in a large saucepan over medium-low heat. Add in the onion and saute/fry for about 3 min. Add in scallops, diced artichokes, and wine. Sprinkle with salt and pepper and cook 1 to 2 min. Remove from heat, and strain liquid into another pot. Sprinkle solids with cognac and set aside.
    2. Add in fish stock to the cooking liquid, then boil till the liquid is reduced to about 1/2 c.. This will take about 30 min. Stir in the cream and return to a boil. Reduce heat and simmer for about one minute. Pour through a fine sieve into the scallop mix, then hot till the soup is heated through. Season to taste and serve small portions immediately.
    3. Comments: So rich and delicate - this first course, served warm in small portions to 4 people, will have them shouting for more.

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