HOT SOUP: This is a nice tasty soup that works very well with fresh seafood ingredients.

SCALLOP SOUP:

1 onion, 1 carrot, 2 stalks celery                                 

4 oz. white fish filet + 8 oz. scallops cut into small pieces 

3 tbsp. butter + 4 tbsp. all purpose flour

4-5 cups hot fish stock + ½ cup 10% cream                                                   

2 bay leaves

1 tsp. Worcestershire sauce                                         

juice of 1 lemon

salt and cayenne pepper                                             

                                                                              

chopped parsley or chives

In a food processor fitted with steel blade, chop vegetables coarsely. Remove vegetables, and chop fish filets.

In a heavy saucepan over moderate heat, melt butter. Add scallops and cook for 3 minutes, turning over gently, so they absorb some of the butter. Remove with a slotted spoon and reserve.

Add chopped vegetables into saucepan and cook over medium heat for 5 minutes or until onion is softened but not browned. Add chopped fish and continue cooking for 1 more minutes. Stir in flour and cook over low heat, stirring constantly, for 2-3 minute. Gradually whisk in fish stock, whisking gently but constantly to avoid lumps. Drop in the bay leaves. Bring to a boil, cover pot, reduce heat and simmer gently for 20 to 25 minutes, skimming off any scum that floats to surface.  Add Worcestershire sauce, lemon juice, salt and cayenne pepper and taste to adjust seasoning. 

Remove saucepan from heat and slowly stir in cream. Return to medium-low heat until almost boiling. Add scallops and continue cooking until heated through, but do not boil.

Ladle soup into heated bowls. Garnish each serving with parsley or chives.