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Wednesday, August 24, 2016

bay scallop chowder

Ingredients

  • Servings: 4
  • 3 cups chicken broth
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 potatoes, cubed
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound fresh mushrooms, sliced
  • 1 pound bay scallops
  • 2 tablespoons margarine
  • 1/2 cup white
  • 1 egg yolk
  • 1 cup heavy whipping cream

Recipe

  • in a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. reduce heat to medium low and simmer for 10 to 15 minutes. transfer mixture to a food processor or blender, puree until smooth and set aside.
  • in the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. add the and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
  • in a separate small bowl, combine the egg yolk and heavy cream. mix well and add to the soup. continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

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