Scallop and Leek Soup Recipe #153728
A nice seafood soup.
by *Parsley*
40 min | 10 min prep
SERVES 3
- 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)
- 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.
- Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
- Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
- Add the milk and cream, cook for another 3-5 minutes or until heated through.
- Remove bay leaf and serve.
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5 stars