Scallops soup recipe 4583 3b20edd7-a5a4-4a3f-9fff-ff9b1b6e04be Crazy Leeks Crazy Leeks 8/20/2019 4:39:57 p.m. 0 0 45 4 Entrées Weekday recipes Soups and creams Leeks
Scallops soup

Scallops soup

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15
30
4
No
Ingredients
  • 300 gr (2/3 pound) of scallops
  • 1 pinch of cayenne pepper
  • 1/2 package of 250 g (2 cups) 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
Preparation
Side-by-side mode
  • 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.

Scallops soup

Ingredients
  • 300 gr (2/3 pound) of scallops
  • 1 pinch of cayenne pepper
  • 1/2 package of 250 g (2 cups) 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
Preparation
Side-by-side mode
  • 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.

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