Scallop and Endive Soup

By á-2053

Ingredients

• 2 lbs. scallops, connective tissue cut away and reserved
• 3 medium shallots, peeled and coarsely chopped
• 1 cup white wine
• 3 large endive, trimmed and cut crosswise into 1/2" pieces
• 1/4 cup tarragon leaves
• 1 cup heavy cream
• 1 Tbs. cornstarch
• 2 tsp. kosher salt
• Freshly ground pepper

Details

Servings 8

Preparation

Step 1

Place connective tissue, shallots, wine and 3 cups of water in a small saucepan. Bring tt a boil, then lower the heat and simmer for 15 minutes. Strain, reserving only the liquid. Pour the liquid into a medium saucepan. Bring to a boil and add endive and return to a boil. Add the scallops and the tarragon, stir once to separate the scallops. Return barely to a simmer without stirring. Add 1/2 cup heavy cream to the soup. Add cornstarch to the remaining heavy cream. Ladle a few spoons of the hot soup into the cornstarch mixture; stir to combine. Pour the mixture into the soup, stirring gently to incorporate. Cover the pan and return to a boil. Uncover, lower the heat and simmer for 3 minutes. Season with salt and pepper.