I love this delicately flavored soup. It’s so simple and so good…
For 4 guests
In a saucepan, sauté the finely chopped shallots.Add white wine, Noilly Prat and fish stock. Reduce by half.
Add water, bring to a boil, then add cream. When the preparation begins to boil again, add the scallops and cook for 2 to 3 minutes.
Remove from heat, add truffle oil, chives and a sprig of chervil.
Fondant-croquant aux notes printanières… (more…)