Creamy Scallop or Other Shellfish Soup
From: Daniel, Candiac, Quebec, Canada
Comments: Scallops can be replaced with other shellfish such as shrimps, lobster or a any shellfish mixture.
Serve along with a French baguette, sliced.
Servings: 4
  • 1 teaspoon [5 g] butter or margarine
  • 2 teaspoons [10 mL] finely chopped onion
  • 1 teaspoon [5 mL] curry powder
  • 1 [10-ounce / 284-mL] can cream of tomato soup concentrate
  • 2 cups [500 mL] chicken broth
  • 1 pound [454 g] small scallops
  • 1 1/2 cups [375 mL] heavy [15%] cream or milk
  • 2 teaspoons [10 mL] freshly chopped parsley
  • Salt and pepper, to taste
  • Melt butter or margarine into a casserole.
  • Soften, yet do not color, chopped onion.
  • Mix in curry powder.
  • Mix in cream of tomato soup concentrate and chicken broth, then bring to a boil.
  • Add scallops.
  • Salt, pepper then leave to simmer for 5 minutes.
  • Stir in cream; reheat, without boiling.
  • Reserving a little of freshly chopped parsley to garnish, mix in remaining chopped parsley.
  • Serve, each serving garnished with a little of reserved freshly chopped parsley.