Cauliflower Soup With Scallops
Source of Recipe
Gordon Ramsay: A Chef For All Seasons (Quadrille Publishing)
Recipe Introduction
The heat of this creamy soup cooks the diced scallops. Serve in small
teacups for an elegant presentation.
List of Ingredients
1 tbsp butter
1 head cauliflower, florets only (about 4 cups)
1 cup milk
Sea salt, freshly ground black pepper
1 cup chicken stock
1/2 cup heavy cream
4 medium sea scallops (about 1/4 lb/60 g)
Cayenne pepper
Recipe
In large saucepan, melt butter over low heat. Add cauliflower. Cook
until soft and lightly browned, about 10 minutes, stirring
occasionally. Add milk, salt and pepper. Cook another 5 minutes; add stock.
Return to simmer, about 5 minutes. Cook, partially covered, until
cauliflower is very soft, about 15 mintues. Crush against side of pan
with ladle or mash with potato masher until pulpy; don't use blender
or food processor. Add cream; simmer 2 minutes. Adjust seasoning.
Meanwhile, dice scallops finely. Divide among four teacups or small soup cups. Season with salt and pepper and dust lightly with cayenne.
Pour soup over scallops; don't stir.
Makes 4 servings.
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