Try this Scallop Corn Soup recipe, or contribute your own.
Suggest a better descriptionIN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly, then puree the mixture in a blender. Return the soup to the pot and bring to a simmer. Adjust the seasoning and add the cream and butter, stirring to mix well. Ladle into individual soup bowls or into a tureen and garnish with the chives.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 131 | ||
Calories from Fat: 50 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 304.5mg | 10 % | |
Potassium 358.2mg | 9 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.5g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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