Scallop Soup

Place wine, water, peppercorns, bay leaf, parsley, shallots and chicken broth in a saucepan and bring to a boil.

Lower heat and add scallops (cut into bite-size).

Boil them gently in this liquid for approximately 10 minutes, or until they are tender. Strain the broth into a bowl.

Save the scallops and shallots but discard parsley, peppercorns and bay leaf.

Melt butter in a small saucepan and stir in flour with a whisk.

Add light cream and cheese.

As soon as this mixture thickens, remove from heat and stir in the scallop broth.

Place egg yolk, scallops, shallots and 2 cups of the liquid in a blender or run through a food mill. Purée well.

Return all ingredients to a large soup pan and heat. Do not boil.

Serve in small portions garnished with minced parsley.

Serves 4.