Cream of scallop soup (Velouté de Saint-Jacques) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • bay leaves
  • carrots
  • heavy cream
  • curry powder
  • fennel seeds
  • onions
  • parsley
  • thyme
  • scallops
  • milk
  • dry white wine
  • herbs of your choice
  • egg yolks

  • EYB Comments

    Can be hot or cold.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can be hot or cold.

  • Delys77 on October 31, 2011

    The court bouillon with the dash of curry was amazingly fragrant. The end result was a creamy soup with a nice light flavour of scallops dairy and tang, really very nice. It didn't thicken as much as I would have thought but that might be because you used low fat milk. You put less butter in the finishing than she suggests and it was still plenty rich. Spencer really liked it. Trying to freeze it to see how that works out with the dairy.

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