The Messing Family

Scallop Bisque

• 7 tbs. sweet butter
• 1 cup leeks, white part only, well cleaned and thinly sliced
• ½ pound mushroom caps, wiped with a damp cloth and thinly sliced
• 1/3 cup chopped Italian parsley
• salt and freshly ground black pepper to taste
• 4 cups Fish Stock
• 1 pound bay scallops, rinsed and patted dry
• ¼ cup flour
• 2 eggs
• 1 cup heavy cream
• ¾ cup canned crushed tomatoes
• 1/3 cup dry sherry wine
• fresh chives (garnish)

1. Melt 3 tbsp. of the butter in a 4-quart soup pot.
2. Add the leeks and cook over low heat, covered, for 20 minutes.
3. Add mushrooms and cook gently for 5 minutes, or until they begin to render their juices.
4. Add parsley, season with salt and pepper, and raise heat.
5. Cook, stirring constantly, until mushroom juices have evaporated.
6. Add fish stock to the soup pot, bring to a boil, reduce heat and simmer, partially covered, for 15 minutes.
7. Remove from heat, add scallops and let stand, covered for 1 minute.
8. Pour the soup through a strainer set over a bowl, reserving both solids.
9. Transfer cooking stock to a small saucepan and bring to a boil.
10. Melt the remaining 4 tbsp. butter in the soup pot.
11. Add the flour and cook over low heat for 5 minutes, stirring constantly. Do not allow the flour mixture to brown.
12. Remove from heat and pour in the boiling soup stock all at once, beating constantly with a wire whisk. The mixture will bubble furiously and then subside.
13. Set the pot over medium heat and cook, stirring with the whisk, until the mixture has simmered for 5 minutes.
14. Thoroughly whisk the eggs and the cream together in a small bowl.
15. Remove soup from the heat and slowly whisk 1 cup into the egg and cream mixture.
16. Now whisk this mixture into the remainder of the soup.
17. Set the soup pot over low heat; stir in the crushed tomatoes and sherry.
18. Cook, stirring constantly, until soup has thickened slightly, about 5 minutes. Do not allow the mixture to boil.
19. Add reserved scallop and leek-mushroom mixture and heat for another minute. Taste, correct seasoning, and ladle into warmed soup bowls.
20. Garnish with fresh chives and server immediately.

Serves: 4 to 6 Portions

Fish Stock

• 4 tbsp. sweet butter
• ¾ cup peeled and chopped carrots
• 2 cups finely chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped mushrooms (stems fine to use)
• 10 cups water, or as needed
• 2 cups dry white wine
• pinch of salt (optional)
• 12 white peppercorns
• 6 parsley sprigs
• 1 bay leaf
• 1 tsp. dried thyme
• bones and heads of 6 or 7 white-fleshed non-oily fish

1. Melt the butter in 1 4-quart soup pot.
2. Add the carrots, onions, celery and mushrooms and cook, covered, over low heat for 25 to 30 minutes, stirring occasionally, until vegetables are tender and lightly colored.
3. Add remaining ingredients, using enough water to cover the solids, and bring slowly to a boil.
4. Reduce heat and simmer, partially covered, for 30 minutes, no longer.
5. Remove stock from heat and cool.
6. Pour through a cheesecloth-lined strainer and discard solids.
7. Taste the stock. If it seems to lack intensity, return it to the pot and boil for another 15 to 20 minutes.
8. Store the stock, covered, in the refrigerator, or chill, remove any solid fat that rises to the surface, and freeze.
9. Remove fat from refrigerated stock before serving.

Makes: 2 to 3 quarts

Colleen, Howard, Humphrey & Olive