Curried Scallop Bisque

• 1 Tbsp. butter
• 1/2 tsp. curry powder
• 1 1/2 tsp. grated onion
• 10 oz. can tomato soup
• 2 c. chicken stock
• 1 lb. scallops
• 1 c. milk
• 1/2 c. light cream
• 1/2 tsp. salt
• pepper to taste
• 2 Tbsp. chopped parsley
• chopped parsley

1. Heat butter in medium saucepan.
2. Add curry powder and onion and cook gently for 3 minutes, stirring.
3. Add tomato soup and chicken stock and bring to the boil.
4. Add washed scallops (cut if they are large).
5. Reduce heat; cover and simmer for 5 minutes. Stir in milk, cream, salt and pepper and heat, but do not boil! Taste and add more salt and pepper if necessary.
6. Stir in 2 tablespoons parsley and serve immediately with more parsley sprinkled on each serving.

butter, curry powder, onion, tomato soup, chicken stock, scallops, milk, light cream, salt, pepper, parsley, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941084 (may not work)