Shanghai Fish Soup
INGREDIENTS:
4 c Fish stock 1 tb Sugar
1 lb Sea scallops Salt and pepper to taste
2 c Fresh corn cut from the cob 1/2 c Heavy cream
2 tb Rice wine 1 tb Butter
1 tb Finely chopped fresh ginger 3 ts Finely chopped fresh chives
3 tb Chopped scallions - for garnish
4 c Fish stock 1 tb Sugar
1 lb Sea scallops Salt and pepper to taste
2 c Fresh corn cut from the cob 1/2 c Heavy cream
2 tb Rice wine 1 tb Butter
1 tb Finely chopped fresh ginger 3 ts Finely chopped fresh chives
3 tb Chopped scallions - for garnish
IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly, then puree the mixture in a blender. Return the soup to the pot and bring to a simmer. Adjust the seasoning and add the cream and butter, stirring to mix well. Ladle into individual soup bowls or into a tureen and garnish with the chives.
KEN HOM -
PRODIGY GUEST CHEFS COOKBOOK
KEN HOM -
PRODIGY GUEST CHEFS COOKBOOK