Scallop Soup - cooking recipe

Ingredients

1/2 c. dry white wine
1/2 c. water
4 peppercorns
1 bay leaf
1 sprig parsley
2 Tbsp. minced shallots
1 c. chicken broth
3/4 lb. sea scallops
2 Tbsp. sweet butter
1 Tbsp. flour
1 c. light cream
1/4 c. grated Parmesan cheese
1/4 c. grated Gruyere cheese
1 egg yolk
salt and cayenne to taste
fresh minced parsley (garnish)

Preparation

Place wine, water, peppercorns, bay leaf, parsley, shallots and chicken broth in a saucepan and bring to a boil.
Lower heat and add scallops (cut into bite-size).
Boil them gently in this liquid for approximately 10 minutes, or until they are tender. Strain the broth into a bowl.
Save the scallops and shallots but discard parsley, peppercorns and bay leaf.
Melt butter in a small saucepan and stir in flour with a whisk.
Add light cream and cheese.
As soon as this mixture thickens, remove from heat and stir in the scallop broth.
Place egg yolk, scallops, shallots and 2 cups of the
liquid in a blender or run through a food mill. Puree well.
Return all ingredients to a large soup pan and heat. Do not boil.
Serve in small portions garnished with minced parsley.
Serves 4.