Creme St Jacques
|Water||1 1⁄2 Quart|
|Potatoes||1 Pound, peeled and quartered (3 Or 4 Medium Potatoes)|
|Onions||2 Medium, coarsely chopped|
|Freshly ground black pepper||To Taste|
|Sea scallops||1 Cup (16 tbs), coarsely chopped|
|Garlic salt||1⁄4 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Bring the water to a boil and add the potatoes, onions, bay leaf, thyme, salt and pepper. Simmer fifty minutes. Add the scallops and cook five minutes longer. Add the garlic salt.
2. Remove the bay leaf and put the soup through an electric blender until smooth, or puree in food mill. Return the soup to the heat and bring to a boil. Turn the heat off and stir in the egg yolks blended with the cream.