Scallop Bisque

• 1 tablespoon butter
• 3 tablespoons flour
• 14 cup minced shallot
• 1 cup shredded carrot
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup chopped celery
• 2 cups low-fat milk
• 1 cup chicken broth
• 8 ounces bay scallops, the tiny ones
• 1 tablespoon lemon juice
• 12 teaspoon sugar
• 14 teaspoon salt
• 12 teaspoon paprika
• 18 cup low-fat sour cream
• 3 tablespoons chopped fresh parsley

1. In a large soup pot, over medium heat, melt the butter.
2. Add the shallots, carrots, both bell peppers, and celery.
3. Cook, stirring often for about 7-8 minutes.
4. Add flour and stir until flour dissolves; cook and stir for 2 minutes.
5. Whisk in the milk, and broth and whisk until smooth.
6. Reduce heat to low and simmer for about 15 minutes, stirring frequently, until all veggies are tender.
7. Use a hand immersion blender/blender/food preocessor and puree the soup mixture until smooth.
8. Return to the pot.
9. Add the scallops and cook over medium-low heat for about 5-7 minutes or until scallops are opaque.
10. Remove from heat; stir in the lemon juice, sugar, salt, paprika and sour cream.
11. Stir very well.
12. Ladle into bowls and sprinkle with the fresh parsley.

butter, flour, shallot, carrot, red bell pepper, yellow bell pepper, celery, lowfat milk, chicken broth, bay scallops, lemon juice, sugar, salt, paprika, lowfat sour cream, parsley

Taken from www.food.com/recipe/scallop-bisque-225355 (may not work)