Ingredients: 2 cups milk 1 cup half and half 2 bay leaves 3 slices onion 3 sprigs parsley 2 tablespoons celery leaves -- coarsely chopped 3 tablespoons celery stalk -- finely chopped tabasco sauce 3 tablespoons unsalted butter 1 pound bay scallops 2 teaspoons fresh tarragon -- chopped or 1/2 tsp dried tarragon 1 teaspoon fresh summer savory -- chopped or 1/2 tsp dried salt fresh ground black pepper

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Scald the milk and the half and half with the bay leaves, the onion slices, parsley sprigs, and the chopped celery leaves. cover and let stand for about 5 minutes. Strain out the bay leaf, parsley, celery leaves and onion, and add the finely chopped celery stalk, 2 - 3 dashes of Tabasco, and the butter. Bring the liquid to a boil again, lower the heat, and simmer gently for about 5 minutes.

Add the scallops and the herbs, taste for seasoning, and add a little salt and pepper if you think it needs it. Simmer 10 - 12 minutes. Put crackers or pieces of toast in each of 4 soup plates, and pour the stew over, sprinkling with finely chopped chives.