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
  1. Cut large scallops in half.
  2. Combine soup, milk and cream; heat until soup is thawed.
  3. Mash or put through a sieve.
  4. Add scallops; heat.
  5. Garnish with chives sprinkled over the top.
Serves 6.

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