Scallop and Endive Soup from Soup: A Way of Life by Barbara Kafka
If I do say so myself, this is spectacularly good. The slight bitterness of the endive balances the sweetness of the scallops. The tarragon provides a top note to the base of the cream.
Ingredients
- 3 large Belgian endive [chicory], trimmed and cut across into ½-inch (1-cm) pieces
- 1 tablespoon cornstarch
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- 1 cup (250 ml) dry white wine
- ¼ cup (4 g) tarragon leaves
- 3 medium shallots, coarsely chopped
- 2 pounds (900 g) sea scallops, small connective muscles removed and reserved
- 1 cup (250 ml) heavy cream
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