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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Just picture a steaming bowl of this creamy scallop soup on a chilly autumn day. I love oyster crackers and eat them with cream soups and chowders. This is a great little soup and when it gets chilly I hope you will try it. Read more . It is gently seasoned and is from . Ingredients:
ingredients |
2 lbs of scallops, cut into 1/4-inch pieces. |
1/2 bay leaf. |
4 cups of milk. |
5 tablespoons of butter. |
5 tablespoons of flour. |
2 tablespoons of onion, finely chopped. |
1 1/2 tablespoons of chopped fresh dill. |
salt and pepper, to taste. |
Directions:
1. Preparation Instructions:
2. In a soup pot, melt the butter over medium heat.
3. Add the finely chopped onion and cook for around 5 minutes or until soft and translucent.
4. Stir in the flour and cook over low heat for around 2 minutes.
5. Stir in the milk, bay leaf and 1 cup of scallops, then allow to simmer for around 5 minutes.
6. Remove the bay leaf.
7. Add the rest of the scallops, 1 tablespoon of the dill, salt and pepper.
8. Heat for around 1 minute.
9. Sprinkle the remaining dill over top of the soup, then serve as desired
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