Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Scallop and Leek Soup Recipe
    Lost? Site Map

    Scallop and Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    *Parsley*'s Note:

    A nice seafood soup.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    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.

    Ratings & Reviews:

    • on November 17, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Scallop and Leek Soup

    Serving Size: 1 (505 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 634.3
     
    Calories from Fat 372
    58%
    Total Fat 41.4 g
    63%
    Saturated Fat 25.1 g
    125%
    Cholesterol 189.9 mg
    63%
    Sodium 802.7 mg
    33%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.4 g
    17%
    Protein 30.9 g
    61%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes