Quick Scallop Vichysoisse
Quick scallop vichysoisse.
- 1/2 pound cooked scallops
- 2 cans (10-1/2 ounces each) frozen condensed cream of potato soup
- 1 pint milk
- 1 pint coffee cream
- Cut chives or chopped parsley
- Cut large scallops in half.
- Combine soup, milk and cream; heat until soup is thawed.
- Mash or put through a sieve.
- Add scallops; heat.
- Garnish with chives sprinkled over the top.