Creamy Tofu, Scallop, Cucumber and Dill Chowder |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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the tofu in this chowder provides a richness surprisingly similar to that of cream without the fat and calories. You and your guests will never know! Source: Gourmet Magazine, 1992 Ingredients:
3/4 cup onion, diced 1/2 inch |
1 tablespoon olive oil |
1 teaspoon all-purpose flour |
1 cup chicken broth |
1 cup cucumber, peeled, seeded and chopped |
3/4 cup soft tofu or 3/4 cup silken tofu, drained |
2 teaspoons fresh lemon juice |
1/2 lb bay scallop, rinsed well |
2 tablespoons fresh dill, minced |
Directions:
1. Cook the onion in the oil over moderately low heat, stirring occasionally, until softened.
2. Add flour and cook for one minute.
3. Add half the chicken broth, bring to a boil and add the cucumber.
4. Puree with tofu and lemon juice in a blender or with a stick blender.
5. Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes.
6. Add all the contents together with the dill. Add salt/pepper (white preferred) to taste.
7. Heat without boiling the chowder and serve.
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