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, .