- 2
0/5
(0 Votes)
Ingredients
- 1 Tbsp butter
- ½ cup chopped onion
- ¼ cup chopped carrot
- 1 cup canned tomatoes
- 1 ½ cups chicken broth
- 1 bay leaf
- 6 peppercorns
- 1 tsp sugar
- 2 Tbsp whipping cream
- ¼ tsp grated orange rind
- 2 Tbsp orange juice
- 2 Tbsp white wine
- 2 Tbsp water
- 2 large scallops
Preparation
Step 1
Heat butter on medium heat in a large heavy pot. Add onion and carrot. Saute until vegetables are slightly softened, about 2 minutes. Add tomatoes, stock, bay leaf, peppercorns, sugar and salt. Bring to a boil, reduce heat and simmer gently for 30 minutes. Remove the bay leaf. Puree in a food processor or blender. Return to pot, add cream and orange rind; bring to a boil and simmer for 5 minutes. Place orange juice, white wine and water in small pot. Bring to a boil. Add scallops, cover and turn off heat. Leave on heat for 5 minutes. Remove scallops and cut each into 3 slices. Add poaching liquid to soups and stir together. Serve soup with scallops floating on top.
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