SCL: Sherried Scallop Soup with Harvarti
Source of Recipe
"A Great Bowl of Soup," edited by Christine Byrnes, Sterling Publishing Co., Inc.
Sherried Scallop Soup with Harvarti
2 cans clam juice (11 oz each)
1/2 cup water
2 potatoes -- peeled and cut
-- into 1/2-inch cubes
1 medium onion -- chopped
2 bay leaves
1/2 cup cream sherry
1/2 cup creamy Havarti cheese -- shredded
1 pound bay scallops
1/2 cup 2% milk
salt to taste
pepper to taste
1/4 cup fresh chives -- snipped (for garnish)
Combine the clam juice, water, potatoes, onion, and bay leaves in a 6-quart pot. Cover and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 10 to 15 minutes. Discard the bay leaves.
Using a slotted spoon, transfer half the vegetables to a bowl. Add the sherry and Harvati to the pot. Using a handheld immersion blender, puree the mixture in the pot. Return the reserved vegetables to the pot.
Stir in the scallops. Cover the pot and just barely simmer until the scallops are cooked through, about 3 minutes (do not boil). Stir in the milk and heat through. Taste and season with salt and pepper if needed. Top each serving with chives.
Each serving: About 307 calories, 37 g protein, 14 g carbohydrate, 13 g total fat, 71 mg cholesterol, 1,619 mg sodium.
Prep time: 5 minutes
Cook time: 30 minutes
Makes 4 servings
Categories: Soups, Seafood
Recipe typed for you by Judi Mae Phelps
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