Irish Cooking | Quick Scallop Soup

In addition to being in love with Indian cuisine, English cuisine, Spanish cuisine, Mexican cuisine, Japanese cuisine and – I’m sensing a pattern here – all manner of cuisines, I figured it’d be a kindness to share a few Irish recipes that I love as well, in honor of St. Patrick’s Day.

This cream of scallop soup took nearly no time to cook (easy enough for lunch), had just a few ingredients (many already in the pantry and fridge) and tasted deliciously complex.  I’m banking on that it was the anchovies.

Yes, I know, you told me last time, you don’t like anchovies.  But here I am again, giving you another recipe that uses them and telling you, you’ll like it.  It’s delicious.  As my bowl was being licked clean, it occurred to me, that this soup base is fantastic for all manner of seafood; lobster would be equally at home here.  It would also serve as a perfect broth for a few potatoes and clams for a clam chowder.

Cream of Scallop Soup, Serves 3, Inspired by The Scottish-Irish Pub and Hearth Cookbook

1/2 pound small bay scallops

2 T butter

2 T onions, minced

1 1/2 T flour

3 c whole milk (I used Snowville, since the milk is crucial in this recipe)

2 anchovies, minced to a paste

Salt and pepper to taste

1 T very finely chopped dill and parsley

In a pot, melt the butter over low heat then add the onions and saute for 3 minutes.  Sprinkle with the flour and cook over medium low heat for another three minutes.  Whisk in the milk slowly and cook for five minutes to fully thicken the soup.  Whisk in the anchovies, then add the scallops and cook for four or five minutes.  Season with salt and pepper to taste.

Playlist included the English (not Irish) boys Mumford and Sons, The Cave.  Played loud.  Because it’s awesome.

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