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Old 12-16-2003, 06:05 PM
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Cream of Scallop Soup

Cream of Scallop Soup

3 1/2-4-quart cooker

1 pound potatoes, peeled and cut into 1/2 inch cubes
1/4 cup vegetable broth
2 1/2 cups water
1 tablespoon white wine vinegar
1 medium onion, chopped
1 carrot, finely shredded.
1/4 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
1 egg yolk, lightly beaten
1 cup skim milk
1/2 pound bay scallops or sea scallops
2 cups shredded reduced-fat Cheddar Cheese
freshly ground black pepper, for garnish
sprigs of parsley, for garnish.

Combine the potatoes, broth, water, vinegar, onions, carrots, thyme and garlic in an electric slow cooker.

Cover and cook on HIGH until the vegetables are tender, 4-6 hours...on LOW for 7-9 hours....

Using a hand-held blender, puree the vegetables.

Add the scallops and cook, covered for 10 minutes.

Stir in the milk and egg yolk. Cook until the soup is hot throughout and the scallops are done, 30-60 minutes.

Mix in the cheese and cook until it's melted, about 5 minutes.

Divide the soup among 8 bowl and garnish each serving with the pepper and parsley.
Cooks Note: If you use sea scallops, halve the small ones and quarter the large ones.

Recipe from Smart Crockery Cooking and sent to you by Betty Copeland
Enjoy today!
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