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    You are in: Home / Recipes / Scallop and Leek Soup Recipe
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    Scallop and Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    *Parsley*'s Note:

    A nice seafood soup.

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    Units: US | Metric


    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


      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


    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
    Total Fat 41.4 g
    Saturated Fat 25.1 g
    Cholesterol 189.9 mg
    Sodium 802.7 mg
    Total Carbohydrate 21.5 g
    Dietary Fiber 2.1 g
    Sugars 4.4 g
    Protein 30.9 g

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