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Melt the butter in a soup pot. Add the onions, celery, thyme and dil and saute on medium-high heat until the onions are soft and translucent, about 7 minutes. Add the potatoes, corn, and 2 cups of the water and bring to a boil; then cover and cook until the potatoes are tender, about 10 minutes.
Meanwhile, if using sea scallops, cut them into quarters. Bay scallops may be left whole. Bring the remaining cup of water to a boi in a saucepan, add the scallops, and simmer for 3 to 5 minutes, until firm and opaque. Drain the scalops, reserving the cooking liquid, and set aside.
In a blender, combine the scallop cooking liquid, the milk (or use half-and-half), and 3 cups of the cooked veetables and puree until smooth. Return the vegetable puree to the soup pot and stir in the lemon juice, salt, and pepper. Add the scallops and gently reheat for a few minutes, ust until the soup is hot.
Top each serving with a sprig of dill or parsley or a few minced chives and accompany with a lemon wedge on the side for a little added zing.
Per Serving (excluding unknown items): 216 Calories; 6g Fat (24.4% calories from fat); 17g Protein; 25g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 563mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
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Serving Size: 1 Serving (715g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 386 | ||
Calories from Fat: 99 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 33445.4mg | 1153 % | |
Potassium 1942.2mg | 51 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 43.7g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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