Sweet Potato and Scallop Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tablespoons olive oil
1 clove garlic, peeled and crushed
1 stalk celery, minced
1 medium sweet onion, minced
1/3 cup flour
1 quart (32 oz) fish or chicken stock
¼ teaspoon allspice
1/8 teaspoon nutmeg
1 tablespoon Worcestershire
Tabasco, salt and pepper to taste
1 cup frozen winter squash (or substitute baked sweet potato cooled, peeled and cut into cubes)
1 cup canned pumpkin
1 cup light cream or half & half
fresh ginger root, peeled - optional
1 pound bay scallops
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Directions: |
Directions:Sauté the garlic, celery and onion until the onion is clear. Add the flour, cooking and stirring over medium heat to form a roux. Length of cooking roux controls color of the soup.
Add the stock and whisk until the mixture begins to thicken.
Add the remaining ingredients except cream, salt, pepper and scallops. Simmer covered for ½ hour, stirring often. Blend mixture to a smooth consistency using a boat motor or a blender. At this point you may cool and or freeze for use in the next few days or continue to serve immediately.
Add the cream and season to taste.
Raise heat to near boil.
Add the scallops and heat 3-5 minutes. Do not overcook the scallops.
Serve with a garnish of chopped chives, dill or seasonal fresh herbs.
*For a wonderful tang, grate or finely chop a thumb sized piece of fresh ginger. Add at the same time as you add the cream.
Adapted from The Frugal Gourmet cooks American by Jeff Smith, 1987 |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: This Pumpkin soup is easy to make ahead of time and will keep for 2-3 days chilled or 3-4 weeks frozen.
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