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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A lower fat version of scallop bisque. Ingredients:
1 tablespoon butter |
3 tablespoons flour |
1/4 cup minced shallot |
1 cup shredded carrot |
1 cup chopped red bell pepper |
1 cup chopped yellow bell pepper |
1 cup chopped celery |
2 cups low-fat milk |
1 cup chicken broth |
8 ounces bay scallops, the tiny ones |
1 tablespoon lemon juice |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/2 teaspoon paprika |
1/8 cup low-fat sour cream |
3 tablespoons chopped fresh parsley |
Directions:
1. In a large soup pot, over medium heat, melt the butter.
2. Add the shallots, carrots, both bell peppers, and celery. Cook, stirring often for about 7-8 minutes.
3. Add flour and stir until flour dissolves; cook and stir for 2 minutes.
4. Whisk in the milk, and broth and whisk until smooth.
5. Reduce heat to low and simmer for about 15 minutes, stirring frequently, until all veggies are tender.
6. Use a hand immersion blender/blender/food preocessor and puree the soup mixture until smooth. Return to the pot.
7. Add the scallops and cook over medium-low heat for about 5-7 minutes or until scallops are opaque.
8. Remove from heat; stir in the lemon juice, sugar, salt, paprika and sour cream.
9. Stir very well.
10. Ladle into bowls and sprinkle with the fresh parsley.
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