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Add a photoServings: 4
Ingredients
- 2 Tbsp. butter
- 2 x shallots chopped
- 1/2 lb mushrooms - (one reserved) chopped
- 8 x asparagus spears - (tips reserved) chopped
- 2 Tbsp. flour
- 4 c. lowfat milk Concentrated fish (or possibly scallop) base that would dilute to 4 c.
- 1/2 lb ocean scallops cut into mouth-sized pcs Reserved mushroom cut 8 thin slices Reserved asparagus tips
- 1/2 c. heavy cream
- 1/4 c. dry white wine Paprika for garnish
Directions
- In a saucepan, heat butter, add in chopped shallots, mushrooms, and asparagus, and saute/fry on low heat for 10 min, stirring from time to time. When flavors are concentrated, stir in the flour and cook for a minute or possibly two, then slowly whisk in the lowfat milk. When the soup heats and begins to thicken, whisk in the fish or possibly seafood stockbase and let simmer for a minute or possibly two.
- Add in the scallops, asparagus tips, and mushroom slices and simmer for 3 min. Pour in the heavy cream, reheat, and simmer for a few more min.
- When ready to serve, pour in the wine, then ladle the soup into soup bowls, proportionately dividing the scallops, mushroom slices, and asparagus tips. Garnish with a healthy pinch of fresh paprika over each bowl and serve immediately.
- Comments: Not as complicated as it sounds, this meal for 4 is quick to make, rich and satisfying, yet delicate and elegant. Serve warm to 4 people as a meal the next time you find big fat ocean scallops on sale. It really is a treat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 122 | 52% |
| Total Fat 13.92g | 17% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 157mg | 7% |
| Potassium 592mg | 17% |
| Total Carbs 18.04g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 13.95g | 9% |
| Protein 11.07g | 18% |
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