Lemongrass Scallop Soup Recipe




Lemongrass Scallop Soup Ingredients

2 tbsp olive oil
2 tbsp scallions(white only),diced
1 glove garlic, minced
4 cup chicken stock
1/4 cup parsley,destemmed/minced
1/2 cup loosely pkd dried lemongrass
3 drops hot chile sauce/tbasco
1/4 tsp soy sauce
1/4 lb scallops, cut bite size

A Recipe for
Lemongrass Scallop Soup

 

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.

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This Recipe for Lemongrass Scallop Soup is one of thousands in the Recipes-to-go Fruit Cookbook.


“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”

Andre Simon (1877-1970)


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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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This is a recipe for Lemongrass Scallop Soup from the recipe cookbook of Recipes-to-go (Fruit)


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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




Lemongrass Scallop Soup

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Lemongrass Scallop Soup Directions

In large saucepan, heat the oil and lightly saute the scallions and
garlic for 2-3 minutes. Add the chicken stock, parsley, lemongrass,
chile sauce, and soy sauce. Bring the ligquid to a boil, cover, and
simmer the soup for 1 hour. Strain the stock, discarding the
vegetables. Return the soup to the rinsed saucepan and bring it to a
simmer. Add the scallops and cook briefly (about 1 minute).

Serves: 4

 

 

 

 

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Lemongrass Scallop Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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