SCALLOP AND LEEK SOUP
Make and share this Scallop and Leek Soup recipe from Food.com.
Provided by Parsley
Categories < 60 Mins
Time 40m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- 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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Destiny Good luck
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
f9 zainYT
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can use frozen scallops, so it's a great recipe to have on hand for busy weeknights.
Waiswa Ali
[email protected]I'm not a big fan of seafood, but I really enjoyed this soup! The scallops were tender and the leeks added a nice subtle flavor.
Alice Owusu
[email protected]This soup is very rich and creamy. If you're looking for a lighter soup, you can substitute milk for the cream.
Jazib Rajper
[email protected]I added a cup of white wine to the soup and it really enhanced the flavor. I highly recommend adding wine to this recipe.
K Joanitah
[email protected]This soup is a great way to use up leftover scallops. I always have a few scallops left over after a seafood dinner, and this soup is a great way to use them up.
Kabuubi Brian
[email protected]I'm allergic to scallops, so I used shrimp instead. The soup was still very good, but I think it would have been even better with scallops.
Luyanda Khumalo
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
Test mail
[email protected]I'm not a fan of leeks, so I omitted them from the recipe. The soup was still very good, but I think it would have been even better with the leeks.
Alomgir Hossin
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can use frozen scallops, so it's a great recipe to have on hand for busy weeknights.
Vladimiros Tarchanidis
[email protected]I'm a vegetarian, so I substituted the scallops with tofu. It turned out great! The tofu absorbed all the flavors of the broth and the soup was very satisfying.
Jamal Clark
[email protected]I made this soup for a dinner party and everyone loved it! It's a great recipe for a special occasion.
Muteti Kimanzi
[email protected]I was disappointed with this recipe. The soup was bland and the scallops were overcooked.
Chidi Winner
[email protected]This soup was a bit too salty for my taste, but otherwise it was very good. I'll try it again with less salt next time.
Sekasanke Henry
[email protected]I'm not a big fan of seafood, but I really enjoyed this soup! The scallops were tender and the leeks added a nice subtle flavor.
JohnRuben Rosas
[email protected]This recipe was easy to follow and the soup turned out amazing! I will definitely be making it again!
Fatimat Amunume
[email protected]I followed the recipe exactly, and it turned out great! The soup was creamy and delicious, and the scallops were cooked perfectly.
odila zulaica
[email protected]This soup was a delight! The combination of scallops and leeks was perfect, and the broth was flavorful and rich.