Irish Scallop Bisque

Fancy flavors teem in this cream bisque! it's perfect as a chic appetizer or as a light-weight main course with bread and salad.

INGREDIENTS

3 tablespoons butter

3 celery sticks, dig large pieces (not chopped)

2 medium carrots, diced

1 large potato, diced, preferably Russet

1 medium onion, chopped

1 teaspoon ingredient

1 cup dry wine , (see note)

1 packet of seafood broth, about 1 L (see note)

2 bay leaves

1 teaspoon dried thyme leaves or 1 tbsp. fresh thyme leaves

1 and a half cups

8 large shells

vegetable or refined copra oil (high smoke point)

salt and pepper

minced garlic

INSTRUCTIONS

1.Gather and prepare the ingredients - chop enough onions, carrots and potatoes (½ inch cubes) to urge tender enough quickly. Leave the celery in large chunks.

2.Sauteed vegetables - during a large saucepan, melt 3 tablespoons of butter and saute the onions, carrots, celery and potatoes over medium heat. Reduce the warmth to medium-low and cook for five minutes, stirring occasionally. Add dry wine or sherry and continue cooking for an additional 5 minutes (the alcohol evaporates).

3.Cook the bottom - Stir within the ingredient , then add the seafood stock, herb and thyme. Cover and simmer for 20 minutes.

4.Crush the bottom - Remove the bay leaves and celery chunks (if they're large). I prefer an immersion blender over pouring hot liquid into the blender. Stir until very smooth. If you add chopped celery like I accidentally did on photo day, you'll want to pour it into a colander. Be Careful!

5.Finish the bisque - Once the bottom of the soup is smooth, add half or cream and gently reheat. Stir frequently. DON'T MAKE IT!

6.Grilled clams - (only takes 5 minutes). Grill the clams during a hot skillet with a touch oil or refined copra oil .

7.Serve bisque - Pour soup into bowls, sprinkle with desired amount of clams and garnish with seasonings.