Directions:
- In a large soup pot, over medium heat, melt the butter.
- Add the shallots, carrots, both bell peppers, and celery. Cook, stirring often for about 7-8 minutes.
- Add flour and stir until flour dissolves; cook and stir for 2 minutes.
- Whisk in the milk, and broth and whisk until smooth.
- Reduce heat to low and simmer for about 15 minutes, stirring frequently, until all veggies are tender.
- Use a hand immersion blender/blender/food preocessor and puree the soup mixture until smooth. Return to the pot.
- Add the scallops and cook over medium-low heat for about 5-7 minutes or until scallops are opaque.
- Remove from heat; stir in the lemon juice, sugar, salt, paprika and sour cream.
- Stir very well.
- Ladle into bowls and sprinkle with the fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.37 Kcal (2103 kJ) | ||
| Calories from fat | 129.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.44g | 22% | |
|---|---|---|---|
| Cholesterol | 79.16mg | 26% | |
| Sodium | 2006.02mg | 84% | |
| Potassium | 1540.31mg | 33% | |
| Total Carbs | 55.49g | 18% | |
| Sugars | 26.06g | 104% | |
| Dietary Fiber | 7.82g | 31% | |
| Protein | 36.01g | 72% | |
| Vitamin C | 215.2mg | 359% | |
| Vitamin A | 5.5mg | 182% | |
| Iron | 83.1mg | 462% | |
| Calcium | 455.7mg | 46% | |
| Amount Per 100 g | |||
| Calories | 55.48 Kcal (232 kJ) | ||
| Calories from fat | 14.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 22% | |
|---|---|---|---|
| Cholesterol | 8.74mg | 26% | |
| Sodium | 221.55mg | 84% | |
| Potassium | 170.12mg | 33% | |
| Total Carbs | 6.13g | 18% | |
| Sugars | 2.88g | 104% | |
| Dietary Fiber | 0.86g | 31% | |
| Protein | 3.98g | 72% | |
| Vitamin C | 23.8mg | 359% | |
| Vitamin A | 0.6mg | 182% | |
| Iron | 9.2mg | 462% | |
| Calcium | 50.3mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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