BAY SCALLOP CHOWDER

211
3 medium potatoes, diced
1 small carrot, chopped
1 medium onion, chopped
1 large stalk celery, chopped
2 cups chicken stock
1/2 tsp salt
1/4 tsp ground pepper
1/2 bay leaf
1/2 tsp thyme, crumbled
1 lb fresh bay scallops
1/2 lb fresh mushrooms, sliced
1 1/2 tbsp butter
1/2 cup dry white wine
1 cup heavy cream
1 egg yolk, lightly beaten
2 tbsp chopped parsley
paprika
Place vegetables in a large pot, cover w/ chicken stock & bring
to the boil. Add salt, pepper, bay leaf & thyme. Lower heat & simmer
covered until vegetables are very tender. Remove bay leaf & transfer
mixture to blender. Whirl until smooth. Meanwhile, saute’ ‘shrooms
in butter. Add scallops & wine & cook for 1 min ONLY. Stir in
cream, mixed with egg yolk. Combine this mixture w/ the pureed
vegetables & broth. Heat through & serve hot w/ sprinkling of
parsley & paprika.
Serves 4