Ingredients: 2 lbs of scallops, cut into ¼-inch pieces. [1 kg]
½ bay leaf.
4 cups of milk. [1 L]
5 tablespoons of butter. [71 g]
5 tablespoons of flour. [13 g]
2 tablespoons of onion, finely chopped.
1 ½ tablespoons of chopped fresh dill.
Preparation:In a soup pot, melt the butter over medium heat.
Add the finely chopped onion and cook for around 5 minutes or until soft and translucent.
Stir in the flour and cook over low heat for around 2 minutes.
Stir in the milk, bay leaf and 1 cup of scallops, then allow to simmer for around 5 minutes.
Remove the bay leaf.
Add the rest of the scallops, 1 tablespoon of the dill, salt and pepper.
Heat for around 1 minute.
Sprinkle the remaining dill over top of the soup, then serve as desired.
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