Scallop Soup

1. 1

   Place wine, water, peppercorns, bay leaf, parsley, shallots and chicken broth in a saucepan and bring to a boil.

2. 2

   Lower heat and add scallops (cut into bite-size).

3. 3

   Boil them gently in this liquid for approximately 10 minutes, or until they are tender. Strain the broth into a bowl.

4. 4

   Save the scallops and shallots but discard parsley, peppercorns and bay leaf.

5. 5

   Melt butter in a small saucepan and stir in flour with a whisk.

6. 6

   Add light cream and cheese.

7. 7

   As soon as this mixture thickens, remove from heat and stir in the scallop broth.

8. 8

   Place egg yolk, scallops, shallots and 2 cups of the

9. 9

   liquid in a blender or run through a food mill. Puree well.

10. 10

    Return all ingredients to a large soup pan and heat. Do not boil.

11. 11

    Serve in small portions garnished with minced parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.