Cream Of Scallop Soup

Ingredients:

5 T Butter
2 T Finely chopped onion
5 T Flour
4 c Milk
1/2 Bay leaf
2 lb Scallops, cut into 1/4-inch
-pieces (4 cups)
1 1/2 T Chopped fresh dill; or 1
-teaspoon dried dill
Salt and pepper to taste

Method:

Melt the butter in a soup pot over medium heat.
Add the onion and cook for about 5 minutes, until it is soft and translucent.
Stir in the flour and cook over low heat for 2 minutes.
Stir in the milk, bay leaf, and 1 cup of the scallops, and simmer for 5 minutes.
Remove the bay leaf.
Add the remaining scallops, 1 tablespoon of the fresh dill or all of the dried, and salt and pepper.
Heat for 1 minute and serve.
Sprinkle the rest of the fresh dill over the soup just before serving.
1992 CUNNINGHAM, Marion The Supper Book Alfred A.
Knopf New York MM Format by John Hartman Hartsville, SC 3 April 1997 hartman@indy.
net Cro-Magnon@juno.
com