In this seafood chowder, scallops and mushrooms are sauteed in white wine and butter before adding them to a creamy chicken broth and vegetable soup base seasoned with parsley and thyme.
INGREDIENTS (for 4 servings):
- 3 cups chicken broth
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 3 potatoes, cubed
- 1/2 teaspoon dried thyme
- 2 tablespoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound fresh mushrooms, sliced
- 1 pound bay scallops
- 2 tablespoons margarine
- 1/2 cup white wine
- 1 egg yolk
- 1 cup heavy whipping cream
PREPARATION:
In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.