Creamy Tofu, Scallop, Cucumber and Dill Chowder

"the tofu in this chowder provides a richness surprisingly similar to that of cream without the fat and calories. You and your guests will never know! Source: Gourmet Magazine, 1992"
 
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Ready In:
45mins
Ingredients:
9
Yields:
3 cups
Serves:
2
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ingredients

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directions

  • Cook the onion in the oil over moderately low heat, stirring occasionally, until softened.
  • Add flour and cook for one minute.
  • Add half the chicken broth, bring to a boil and add the cucumber.
  • Puree with tofu and lemon juice in a blender or with a stick blender.
  • Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes.
  • Add all the contents together with the dill. Add salt/pepper (white preferred) to taste.
  • Heat without boiling the chowder and serve.

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RECIPE SUBMITTED BY

<p>As a practicing family doctor for over 40 years, I have seen the impact of malnutrition in all its forms, most often a profound excess of calories--we dig our graves with our knives and forks--which I seek to help both personally and professionally.&nbsp; We only get one chance at life and good nutrition needs to be a central focus.&nbsp; <em>Mens sana in corpore sano.</em></p>
 
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