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Ingredients
- 1 1/2 quart Water
- 2 lb Fresh peas
- 2 quart Heavy cream
- 1 quart Clam juice Salt Pepper
- 4 ounce Diver scallops
- 4 ounce Sweet water prawns, peeled
Directions
- Bring water to a boil in a sauce pot. Add in some salt and 2 pounds fresh peas. Cook about 3-5 min. Remove from heat and shock in ice bath.
- Put aside. Take sauce pot and add in 1 qt of cream. Bring to a boil.
- Cook about 5 min on a low simmer. Remove from heat and blend with 10 ounces clam juice. Add in more salt and pepper to taste. Refrigerateabout 1/2 hour.
- For the seafood quenelle: In a food processor add in 4 ounces diver scallops and 4 ounces sweet water prawns. Blend till smooth, then add in 1 qt heavy cream slowly till a mousse has formed. Add in salt and pepper. Take saute/fry pan or possibly sauce pot and add in about 16 ounces clam juice and bring to a simmer. In a small mixing bowl, make quenelle shapes out of the mousse and add in to the clam juice. Cook about 2 min and remove from heat.
- To serve, place the quenelles in soup bowls and pour chilled pea soup over.
- Yield: 6-8 servings
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