Scallop-Vegetable Soup

Scallop-vegetable soup.
  • 1 pound scallops, fresh or frozen
  • 2 teaspoons salt
  • Dash pepper
  • 1/4 teaspoon thyme
  • 2 whole bay leaves
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 can (1 pound 4 ounces) tomatoes
  • 2 cups boiling water
  • 1/4 cup butter or margarine
  • 3 tablespoons flour
  • 1/4 cup water
  1. Thaw frozen scallops.
  2. Remove any shell particles and wash.
  3. Cut scallops into 1/2 inch pieces.
  4. Add seasonings and vegetables to boiling water.
  5. Cook for 20 to 25 minutes or until vegetables are tender.
  6. Remove bay leaves; add butter and scallops.
  7. Combine flour and water to make a thin paste and stir into soup.
  8. Cook for 5 minutes or until mixture thickens and scallops are cooked.
  9. Stir occasionally.
Serves 6.

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