| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy | American | Soup | 6 | Servings |
INGREDIENTS
| 4 | tb | Olive oil |
| 1 | Clove garlic; crushed | |
| 1 | Stalk celery; minced | |
| 1 | md | 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 | ts | Allspice |
| 1/8 | ts | Mace |
| 1 | tb | 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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