Scallop milk soup

Name: Scallop milk soup
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 100 g Boiled scallops; 1/4 Onion; 30 g velvet shank (enokidake mushroom); 30 g potherb mustard (mizuna); 20 ml Whipped cream; 200 mlMilk; 1 cube Consommé; Ginger; 100 ml Water; salt and pepper

Aya Nagomi visit host @ayakon

Kanagawa, Japan

This milk soup tastes mild, it is good for winter. Milk and ginger tasted good.

Aya Nagomi visit host @ayakon

Kanagawa, Japan

This milk soup tastes mild, it is good for winter. Milk and ginger tasted good.

Saved

Ingredients

20 minutes

4 servings

100 gBoiled scallops
1/4Onion
30 gvelvet shank (enokidake mushroom)
30 gpotherb mustard (mizuna)
20 mlWhipped cream
200mlMilk
1 cubeConsommé
Ginger
100 mlWater
salt and pepper

Saved

Steps

20 minutes

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.