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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I saw this unusual chowder recipe in a recent New York Times newspaper and clipped it out. I haven't yet made this. Sea scallops are giant scallops. The instructions call for a 30 minutes resting time to allow the soup to cool slightly & thicken before serving. I have not included this in the cook time info. Clearly, this is not a dieter's soup and would only be for special occasions. Ingredients:
2 tablespoons sweet unsalted butter |
1 lb spanish onion, peeled,finely chopped (approximately 2 medium sized) |
2 lbs white potatoes, peeled,cut into 1/2 inch size pieces (approximately 3 large) |
1 1/2 lbs sea scallops, cut into 1 inch chunks |
1 1/2 quarts heavy cream |
1/4 cup pernod, plus |
1 tablespoon more pernod |
1 tablespoon fresh thyme, chopped |
2 teaspoons kosher salt, to taste |
2 teaspoons fresh ground black pepper, to taste |
3 tablespoons fresh chives, chopped |
Directions:
1. In a large stockpot,over low heat,melt butter.
2. Add onions and saute until translucent (approximately 5-10 minutes).
3. Add potatoes; cook another 2 minutes.
4. Add scallops; cook while stirring another 2 minutes.
5. Add cream and bring the heat up until it starts to just simmer; let simmer 30 minutes,stirring often.
6. Add Pernod,thyme,salt& pepper to taste; simmer another 10 minutes.
7. Let soup rest,off the heat,for 30 minutes (or let chill).
8. Reheat gently,if needed, until warmed through (do not boil).
9. Ladle into 8 mugs and garnish with the chives.
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