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CATEGORY CUISINE TAG YIELD
Meats, Seafood, Dairy American Soup 6 Servings

INGREDIENTS

4 T Olive oil
1 Clove garlic, crushed
1 Stalk celery, minced
1 Yellow onion, peeled
chopped coarsely
1/3 c Flour
1 qt Basic fish stock or chicken
soup stock see recipes
or
canned fish or chicken
broth
1/4 t Allspice
1/8 t Mace
1 T Worcestershire sauce
1 ds Tabasco
1 c Frozen squash
1 c Canned pumpkin
1 c Whipping cream
Salt & fresh ground black
pepper to taste
1 lb Fresh Bay scallops

INSTRUCTIONS

The taste of this soup is somewhere in between the colonies and
American Upper Yuppie. You decide. I like it!  Heat a 4-quart pot and
add the oil. Saut the garlic, celery, and onion  until the onion is
clear. Add the flour, cooking and stirring over  medium heat for a few
minutes to form a roux. Add the stock and stir  with a wire whip until
the mixture begins to thicken. Add the  remaining ingredients except
the cream, salt, pepper, and scallops.  Simmer, covered, for 1/2 hour,
stirring often. Add the cream and  season to taste with salt and
pepper. Add the scallops and heat just  a few minutes. Do not overcook
the scallops. Serve immediately.  NOTE: A very small amount of freshly
grated ginger will bring some  additional Yuppie flavor to this dish.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 362
Calories From Fat: 221
Total Fat: 25.1g
Cholesterol: 54.3mg
Sodium: 713.6mg
Potassium: 546.1mg
Carbohydrates: 25.6g
Fiber: 6.8g
Sugar: 2.8g
Protein: 10.2g


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