Scallop and Leek Soup

"A nice seafood soup."
 
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Ready In:
40mins
Ingredients:
16
Serves:
3
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ingredients

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directions

  • 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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Reviews

  1. This soup was very yummy... I think with a couple mods I'd give it a 4.5 even. I only made 2 notable changes to the recipe, which were that I used an extra carrot, and I had to add an extra half cup or so of wine because it didn't have enough liquid. Overall, the flavor is wonderful. The cream made it pretty heavy, and I think next time I will substitute the half-n-half as suggested, plus use 1-1/2 cups of wine and 1-1/2 cups of milk. The leeks, carrots, celery, and parsley made a nice flavor combination that was a welcome change from standard chowder.
     
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