Scallop Bisque

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 tablespoon butter
• 3 tablespoons flour
• 1/4 cup minced shallot
• 1 cup shredded carrot
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup chopped celery
• 2 cups low-fat milk
• 1 cup chicken broth
• 8 ounces bay scallops, the tiny ones
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 cup low-fat sour cream
• 3 tablespoons chopped fresh parsley

Recipe

• 1 in a large soup pot, over medium heat, melt the butter.
• 2 add the shallots, carrots, both bell peppers, and celery. cook, stirring often for about 7-8 minutes.
• 3 add flour and stir until flour dissolves; cook and stir for 2 minutes.
• 4 whisk in the milk, and broth and whisk until smooth.
• 5 reduce heat to low and simmer for about 15 minutes, stirring frequently, until all veggies are tender.
• 6 use a hand immersion blender/blender/food preocessor and puree the soup mixture until smooth. return to the pot.
• 7 add the scallops and cook over medium-low heat for about 5-7 minutes or until scallops are opaque.
• 8 remove from heat; stir in the lemon juice, sugar, salt, paprika and sour cream.
• 9 stir very well.
• 10 ladle into bowls and sprinkle with the fresh parsley.