Scallop Soup

Directions

1. 1
   Place wine, water, peppercorns, bay leaf, parsley, shallots and chicken broth in a saucepan and bring to a boil.
2. 2
   Lower heat and add scallops (cut into bite-size).
3. 3
   Boil them gently in this liquid for approximately 10 minutes, or until they are tender. Strain the broth into a bowl.
4. 4
   Save the scallops and shallots but discard parsley, peppercorns and bay leaf.
5. 5
   Melt butter in a small saucepan and stir in flour with a whisk.
6. 6
   Add light cream and cheese.
7. 7
   As soon as this mixture thickens, remove from heat and stir in the scallop broth.
8. 8
   Place egg yolk, scallops, shallots and 2 cups of the
9. 9
   liquid in a blender or run through a food mill. Puree well.
10. 10
    Return all ingredients to a large soup pan and heat. Do not boil.
11. 11
    Serve in small portions garnished with minced parsley.
12. 12
    Serves 4.