Scallop Bisque

A lower fat version of scallop bisque.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  tablespoon butter
• 3  tablespoons flour
• 1⁄4 cup  minced shallot
• 1  cup  shredded carrot
• 1  cup  chopped red bell pepper
• 1  cup  chopped yellow bell pepper
• 1  cup  chopped celery
• 2  cups low-fat milk
• 1  cup chicken broth
• 8  ounces bay scallops, the tiny ones
• 1  tablespoon lemon juice
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon paprika
• 1⁄8 cup low-fat sour cream
• 3  tablespoons  chopped fresh parsley

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.