* Exported from MasterCook * Spring Pea Soup with Scallops and Sorrel Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fish Soups Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FOOD AND WINE APRIL 1994----- 1 teaspoon Vegetable oil 4 md Shallots -- finely chopped 1 Fresh thyme sprig 1/4 cup Dry white wine 4 cups Freshly shelled green peas (about 4 lbs in the pod) <<>> 2 10-oz pkgs frozen petite Peas -- thawed Salt/freshly ground pepper 4 Sea scallops (3 oz) -- sliced Horizontally in thirds 1/4 cup Fresh sorrel leaves -- coarse Torn 2 tablespoons Fresh spearmint leaves Coarsely chopped 1. Heat the oil in a medium nonreactive saucepan. Add the shallots and thyme, cover and cook over low heat, stirring once, until the shallots are translucent, about 5 minutes. Add the wine and simmer for 2 minutes. Add the peas and 2-1/2 cups of water and bring to a boil over high heat. Cover and cook over low heat until the peas are just tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. 2. Working in 2 batches, puree the soup in a food processor blender. Pass through a coarse strainer into a bowl, pressing down on the solids. 3. Return the soup to the saucepan. Season with salt and pepper and bring to a simmer over moderately high heat. Add the sliced scallops and simmer, stirring, until just cooked through, about 2 minutes. Serve the soup garnished with the sorrel and spearmint. One Serving: Calories 173 kcal, Protein 12 grm, Carbohydrate 25 gm, Cholesterol 7 mg, Total Fat 1.9 gm, Saturated Fat .3gm - - - - - - - - - - - - - - - - - -