Scallops and Artichokes Cream Soup
From the one star french chef Patrick Asfaux
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Scallops and artichokes soup for 6 people :
- 300g king scallops
- 350g artichokes
- 200g of button mushrooms
- 1 finely chopped shallot
- olive oil, butter
- 6 dl chicken stock
- 4 dl double cream
- salt and pepper
- few leaves of flat parsley
Progression
Description:
1) Heat up some butter in a saucepan, add the shallot, allow to cook for a couple of minutes. Add 150g of finely sliced mushrooms, 250g of diced artichokes and 200g of scallops. Season well, cover allow to sweat off for 10 minutes.
2) Then, add the chicken stock and simmer for 25 minutes.
3) Meanwhile, heat up 2 tablespoons of olive oil and panfry 100g of finely chopped artichokes for a couple of minutes. Then add 50g of finely chopped mushrooms cook for another 2 minutes and finally, add the finely chopped scallops.Season well and allow to cook for a minute or so.
4) Blanch the parsley and blitz it with a couple of tablespoons of cream. Season and set aside.
5) Blitz your soup and pass it through a fine sieve. Allow to completely cool down.
When, your soup is cold, blitz it a second time while gradually pouring the cream in. Check the seasoning and set aside in the fridge.
Arrangements:
Pour some of the chilled soup into 6 plattes. In the middle of it put a bit of the scallops, mushroom and artichokes mixture. Finally, using the tip of an office knife, put drops of parsley cream all around the platte.
A delicious starter that can be made 24h in advance.
1) Heat up some butter in a saucepan, add the shallot, allow to cook for a couple of minutes. Add 150g of finely sliced mushrooms, 250g of diced artichokes and 200g of scallops. Season well, cover allow to sweat off for 10 minutes.
2) Then, add the chicken stock and simmer for 25 minutes.
3) Meanwhile, heat up 2 tablespoons of olive oil and panfry 100g of finely chopped artichokes for a couple of minutes. Then add 50g of finely chopped mushrooms cook for another 2 minutes and finally, add the finely chopped scallops.Season well and allow to cook for a minute or so.
4) Blanch the parsley and blitz it with a couple of tablespoons of cream. Season and set aside.
5) Blitz your soup and pass it through a fine sieve. Allow to completely cool down.
When, your soup is cold, blitz it a second time while gradually pouring the cream in. Check the seasoning and set aside in the fridge.
Arrangements:
Pour some of the chilled soup into 6 plattes. In the middle of it put a bit of the scallops, mushroom and artichokes mixture. Finally, using the tip of an office knife, put drops of parsley cream all around the platte.
A delicious starter that can be made 24h in advance.
credits photo : asfaux patrick © A.F.Touch-cuisine
Last comments about the recipe Scallops and Artichokes Cream Soup
Thomas (invité) 2009-10-09
Could someone help me to find some supplyer in Alsace to get the dought for tarte and all munster chees ,wines etc.Generally speaking Im looking for some cash & carry whare house only for restaurants.
Dubarry 2009-10-06
Hello Karen Thanks for your words (I answer in the name of Chef Patrick). Reading the recipe in French, it means "blend" in an electric mixer to get a flavoured and couloured cream
Karen (invité) 2009-10-06
Comment on recipe : www.aftouch-cuisine.com/recipe/scallops-and-artichokes-cream-soup-804.htm Chef Patrick, Thank you so much for sharing your delicious recipes! I would like to try this next...but I am not sure what "blitz" means. Could blitz mean whisk?