Cream of Scallop Soup

Instructions

1. 1

   Wash and drain scallops.

2. 2

   Melt butter in a small stock pot over medium-low heat.

3. 3

   Sauté onions and mushrooms until tender.

4. 4

   Stir in flour.

5. 5

   Cook onions, celery and garlic in a large pot until softened.

6. 6

   Add wine and raise heat.

7. 7

   Stir in the milk, bay leaf and scallops, then allow to simmer for around 5 minutes.

8. 8

   Combine the white parts of the scallops with the potato purée.

9. 9

   Beat the egg yolks thoroughly with the cream.

10. 10

    Remove the soup pan from the heat, stir in the egg and cream mixture and return the pan to a gentle heat.