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Leeks
Scallops soup
Author:
Les Cultures de chez nous
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Preparation
15
Baking
30
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
300 gr (2/3 pound) of scallops
1 pinch of cayenne pepper
1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
796 ml (28 oz) of crushed italian tomatoes
1 liter (4 cups) of fish fumet (or fish broth)
100 gr (1/4 pound) of dried rice vermicellis
125 ml (1/2 cup) of fresh parsley
Salt and pepper up to taste
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Scallops soup
From
Oct 08
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Jan 01
Preparation
In a large casserole, fry sliced leeks in a mix of oil and butter until it becomes translucent. Add cayenne peppers, tomatoes and fish fumet.
Cover and bring to a boil. Reduce heat and simmer for about 15 minutes.
Add vermicellis and cook for 2 minutes. Add parsley and scallops. Cook until scallops becomes opaque and remove right away from heat, because if scallops are over cooked it'll becomes rubberry.
Chef's notes
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