Scallop and Leek Soup

Recipe by Parsley
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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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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