Scallop Bisque

Thick creamy soup. Serve with crackers.

6 tbsp. butter or hard margarine
2 leeks, chopped (white part)
1/4 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. chicken bouillon powder
2 cups boiling water
2 cups milk
7 1/2 oz. tomato sauce
1 lb. scallops, fresh or frozen, cut up
1 cup whipping cream
Makes about 8 cups bisque
Put butter into frying pan.
Add leeks and saute about 5 minutes.
Mix in flour, salt, pepper and bouillon powder.
Stir in water until mixture boils and thickens.
Add milk, tomato sauce and scallops.
Return to boil.
Simmer for 5 minutes to cook scallops.
Add cream.
Process in blender until smooth.
Heat and serve.