Scallop and Leek Soup

Ingredients

• 2 tablespoons butter
• 1 small sweet onion, chopped minced
• 2 celery ribs, chopped, include the leaves
• 1 carrot, pared and chopped
• 1 large leek, thinly sliced (white and light green parts)
• 1/4 cup chopped parsley
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon crushed tarragon
• 1/8 teaspoon paprika
• 1 dash cayenne pepper, more, if desired
• 1 cup dry white wine
• 1 pint bay scallop (the really small ones)
• 1 cup milk
• 1 cup heavy cream (or half and half)

Directions

1. 1

   In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.

2. 2

   Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.

3. 3

   Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.

4. 4

   Add the milk and cream, cook for another 3-5 minutes or until heated through.

5. 5

   Remove bay leaf and serve.