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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) 1 1/2 cups chopped onion 1 tbsp. butter 12 ounces peeled, diced russet potatoes 2 tbsp. dry white wine 1/4 tsp. dried thyme 1/4 tsp. white pepper 12 ounces fresh or frozen, thawed sea scallops, diced 3 1/2 cups bottled clam juice 1/2 cup peeled, diced carrot 1/2 cup diced celery 2 slices bacon, chopped 1/2 cup milk 1/4 tsp. salt Directions Cook onions with butter in a large saucepan over low heat until tender, about 8 minutes. Add wine, thyme and white pepper. Boil until most of liquid is evaporated. Add potato, 1/3 of scallops, clam juice, carrot and celery. Simmer until vegetables are tender, stirring occasionally, about 20 minutes. Meanwhile, cook bacon in a small skillet until crisp. Drain bacon on paper towels. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Add remaining scallops, milk and salt. Simmer soup just until scallops are cooked through, about 2 minutes. Ladle soup into bowls and garnish with bacon. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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