Title: Cream of Scallop Soup
Categories: Soup Seafood
Yield: 4 Servings

5	tb	Butter
2	tb	Finely chopped onion
5	tb	Flour
4	c	Milk
1/2		Bay leaf
2	lb	Scallops, cut into 1/4-inch pieces (4 cups)
1 1/2	tb	Chopped fresh dill; or 1 teaspoon dried dill
		Salt and pepper to taste

Melt the butter in a soup pot over medium heat. Add the onion and cook for about 5 minutes, until it is soft and translucent. Stir in the flour and cook over low heat for 2 minutes. Stir in the milk, bay leaf, and 1 cup of the scallops, and simmer for 5 minutes.

Remove the bay leaf. Add the remaining scallops, 1 tablespoon of the fresh dill or all of the dried, and salt and pepper. Heat for 1 minute and serve. Sprinkle the rest of the fresh dill over the soup just before serving.

1 CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York MM Format by John Hartman Hartsville, SC 3 April 1997 hartman@indy.net Cro-Magnon@juno.com

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