Total Time
40mins
Prep 10 mins
Cook 30 mins

A lower fat version of scallop bisque.

Ingredients Nutrition

Directions

  1. In a large soup pot, over medium heat, melt the butter.
  2. Add the shallots, carrots, both bell peppers, and celery. Cook, stirring often for about 7-8 minutes.
  3. Add flour and stir until flour dissolves; cook and stir for 2 minutes.
  4. Whisk in the milk, and broth and whisk until smooth.
  5. Reduce heat to low and simmer for about 15 minutes, stirring frequently, until all veggies are tender.
  6. Use a hand immersion blender/blender/food preocessor and puree the soup mixture until smooth. Return to the pot.
  7. Add the scallops and cook over medium-low heat for about 5-7 minutes or until scallops are opaque.
  8. Remove from heat; stir in the lemon juice, sugar, salt, paprika and sour cream.
  9. Stir very well.
  10. Ladle into bowls and sprinkle with the fresh parsley.