Curried Bisque
A country inn recipe for Curried Bisque.
FrenchChickenEasy5 minBy Northstar
Ingredients
Servings
4
- 1 lb small bay scallops, if large, cut in two
- 1 cup milk
- 0.5 cup cream
- 1 can condensed tomato soup
- 2 cup chicken stock
- 1 tbsp butter
- 0.5 tsp curry powder
- 2 tsp onion, chopped fine
Instructions
- 1
salt and fresh ground pepper to taste parsley Wash scallops and pat dry with paper towels. Melt butter in saucepan. Add curry powder and onion. Cook for 5 minutes. Add tomato soup and chicken stock. Bring to a boil. Add scallops. Bring to boil again. Reduce heat to medium, cover and cook for 5 minutes. Stir in milk, cream and seasoning. Reheat but do not boil. Serve with a garnish of parsley and a Chardonnay wine.
Tags
soupcountry-cooking