Pumpkin and scallop soup

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
1 Clove garlic; crushed
1 Stalk celery; minced
1 medium Yellow onion; peeled, chopped coarsely
⅓ cup Flour
1 quart Basic fish stock or chicken soup stock (see recipes) or canned fish or chicken broth
¼ teaspoon Allspice
⅛ teaspoon Mace
1 tablespoon Worcestershire sauce
1 dash Tabasco
1 cup Frozen squash
1 cup Canned pumpkin
1 cup Whipping cream
Salt & fresh ground black pepper to taste
1 pounds Fresh Bay scallops

Directions

The taste of this soup is somewhere in between the colonies and American Upper Yuppie. You decide. I like it! Heat a 4-quart pot and add the oil. Saut‚ the garlic, celery, and onion until the onion is clear. Add the flour, cooking and stirring over medium heat for a few minutes to form a roux. Add the stock and stir with a wire whip until the mixture begins to thicken. Add the remaining ingredients except the cream, salt, pepper, and scallops. Simmer, covered, for ½ hour, stirring often. Add the cream and season to taste with salt and pepper. Add the scallops and heat just a few minutes. Do not overcook the scallops. Serve immediately.

NOTE: A very small amount of freshly grated ginger will bring some additional Yuppie flavor to this dish.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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