 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Excellent chowder for the holidays. This recipe can also be made with other seafood. Ingredients:
3 cups chicken broth |
1 carrot, chopped |
1 stalk celery, chopped |
1 onion, chopped |
3 potatoes, cubed |
1/2 teaspoon dried thyme |
2 tablespoons dried parsley |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 pound fresh mushrooms, sliced |
1 pound bay scallops |
2 tablespoons margarine |
1/2 cup white wine |
1 egg yolk |
1 cup heavy whipping cream |
Directions:
1. In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
2. In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
3. In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
|
|