Directions:
- In a large stockpot,over low heat,melt butter.
- Add onions and saute until translucent (approximately 5-10 minutes).
- Add potatoes; cook another 2 minutes.
- Add scallops; cook while stirring another 2 minutes.
- Add cream and bring the heat up until it starts to just simmer; let simmer 30 minutes,stirring often.
- Add Pernod,thyme,salt& pepper to taste; simmer another 10 minutes.
- Let soup rest,off the heat,for 30 minutes (or let chill).
- Reheat gently,if needed, until warmed through (do not boil).
- Ladle into 8 mugs and garnish with the chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 806.89 Kcal (3378 kJ) | ||
| Calories from fat | 602.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.98g | 103% | |
|---|---|---|---|
| Cholesterol | 279.6mg | 93% | |
| Sodium | 1199.89mg | 50% | |
| Potassium | 951.98mg | 20% | |
| Total Carbs | 30.46g | 10% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 24.96g | 50% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 2.1mg | 12% | |
| Calcium | 141.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 183.61 Kcal (769 kJ) | ||
| Calories from fat | 137.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 103% | |
|---|---|---|---|
| Cholesterol | 63.62mg | 93% | |
| Sodium | 273.03mg | 50% | |
| Potassium | 216.62mg | 20% | |
| Total Carbs | 6.93g | 10% | |
| Sugars | 0.75g | 13% | |
| Dietary Fiber | 0.57g | 10% | |
| Protein | 5.68g | 50% | |
| Vitamin C | 3mg | 22% | |
| Iron | 0.5mg | 12% | |
| Calcium | 32.1mg | 14% | |
* 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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