| 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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