How to Make Irish Scallop Bisque Soup at Home?
cooking time 20-40 minutes
You will need for 4 servings:
2 tablespoons oil for frying
2 level tablespoons cornflour
1 small can tomato purée
a pint dry white wine
1 clove garlic
a pint water
pinch of fennel (optional) _
1 pints milk
8 oz. white fish
3 tablespoons cream salt
1 Heat the oil in a deep pan.
2 Chop the carrot, leek and garlic finely and add to the oil with fennel and peppercorns.
3 Sauté lightly.
4 Cut the white fish into small pieces.
5 Add to the vegetables.
6 Continue cooking gently for 2-3 minutes.
7 Add the cornflour and tomato purée.
8 Mix well, then add the wine and water.
9 Bring to the boil, then add the milk.
10 Cover, and cook gently for about 20 minutes or until the vegetables are tender
11 Put through a sieve.
12 Cut the scallops into small pieces, add to the soup and return to gentle heat for about 10 minutes or until the scallops are tender.
13 Stir in the cream and season to taste.