Scallop Soup makes a warming and sub-stantial winter supper. Serve piping hot, with hot garlic bread.
2 oz. butter
1 small onion, diced
1½ oz. flour
1 pint milk
10 fl. oz. fish stock
2 tablespoons single cream
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon white pepper
1 tablespoon dry vermouth
Place the scallops on a chopping board and, using a sharp knife, cut them into thin slices.
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the scallops and onion to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Remove the pan from the heat and stir in the flour, mixing to a smooth paste. Gradually pour in the milk and stock, stirring constantly. Increase the heat to high and return the pan to the heat. Bring the soup to the boil, reduce the heat to low and simmer for 5 minutes.
Remove the pan from the heat and stir in the cream, parsley, salt, pepper and vermouth. Taste the soup and add more seasoning if desired.
Pour the soup into a warmed tureen and serve at once.