3 med. potatoes, diced
1 sm. carrot, chopped
1 lg. stalk celery, chopped
2 c. chicken stock
1/2 tsp. salt
1/4 tsp. pepper
1/2 bay leaf
1/2 tsp. thyme
1 lb. fresh scallops
1/2 lb. fresh mushrooms, sliced
1 1/2 tbsp. butter
1/2 c. dry white wine

Meanwhile, saute mushrooms in butter. Add scallops and wine and cook for only 1 minute. Stir in cream, mixed with egg yolk. Combine this mixture with the pureed vegetables. Heat through and serve hot with sprinkling of parsley and paprika.

1 c. heavy cream
1 egg yolk, beaten
2 tbsp. parsley
Paprika

Place vegetables in a large pot, cover with chicken stock and bring to boil. Add salt, pepper, bay leaf and thyme. Lower heat and simmer, covered until vegetables are very tender. Remove bay leaf and transfer mixture to blender. Whirl until smooth.