Maison Hédiard selected this velvety soup made with generous amounts of scallops ("noix de Saint Jacques" as they are known in France). Slowly cooked in white wine with fresh onions and a touch of crème fraiche from Brittany (France), this recipe is characterized by the intensity of its taste and its subtle seasoning.
This refined scallop velvety soup has to be gently reheat in a pan. You can also add crème fraiche and a few pistil saffron to it. The soup can be served with scallops, fried girolle mushrooms and parsley.
STERILISED SCALLOP SOUP.
Ingredients: water, scallop with coral (MOLLUSC) (Chlamys opercularis - Atlantic North-East, Chlamys Nobilis - Asia, Pecten Maximus - United Kingdom)* 14%, white FISH filet, sunflower oil, onion, white wine, modified corn starch, fresh cream (MILK), WHEAT flour, butter (MILK), skimmed MILK powder, salt, carrot, Cognac, thickener: carrageenan, MILK proteins, white pepper, CELERY, saffron.
*depending on the season.
May contain traces of crusteans, egg, mustard.
Nutrition declaration per 100 g: Energy: 345 kJ - 83 kcal / Fat: 5.3 g , of which saturates: 1.4 g / Carbohydrate: 3.9 g , of which sugars: 0.9 g / Protein: 4.2 g / Salt : 1.1 g.
Store in a cool and dry place. After opening, keep refrigerated and use within 2 days.