Scallop milk soup
Scallop milk soup

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, scallop milk soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Scallop milk soup is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Scallop milk soup is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have scallop milk soup using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Scallop milk soup:
  1. Take 100 g Boiled scallops
  2. Make ready 1/4 Onion
  3. Get 30 g velvet shank (enokidake mushroom)
  4. Make ready 30 g potherb mustard (mizuna)
  5. Make ready 20 ml Whipped cream
  6. Take 200 mlMilk
  7. Take 1 cube Consommé
  8. Prepare Ginger
  9. Make ready 100 ml Water
  10. Get salt and pepper

DIRECTIONS Combine soup, milk, parsley and pepper. Divide the soup equally into four drinking glasses, gently place the milk froth over the soup and place the scallop skewers oon the top. scallop milk soup, {If you want to battle depression, try consuming some cold water fish. Heat the oil in the pan and fry diced ginger and boiled scallops over low heat. Add water and a cosomme cube in the pan and simmer over low heat.

Instructions to make Scallop milk soup:
  1. Dice the ginger, slice onions, velvet shanks and pothterb mustards.
  2. Heat the oil in the pan and fry diced ginger and boiled scallops over low heat.
  3. Add salt and pepper.
  4. Add water and a cosomme cube in the pan and simmer over low heat.
  5. Add milk and whipped cream in the pan. Give it a good stir, cover the pan and leave to simmer gently for 10-15minutes.

Heat the oil in the pan and fry diced ginger and boiled scallops over low heat. Add water and a cosomme cube in the pan and simmer over low heat. Add milk and whipped cream in the pan. When the vegetables are cooked, transfer them and their cooking liquid to a blender and whiz to a purée. A wonderful soup featuring white wine, onions and tender scallops.

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