Scallop And Leek Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 2 tablespoons butter
• 1 small sweet onion, chopped minced
• 2 celery ribs, chopped, include the leaves
• 1 carrot, pared and chopped
• 1 large leek, thinly sliced ( and light green parts)
• 1/4 cup chopped parsley
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon crushed tarragon
• 1/8 teaspoon paprika
• 1 dash cayenne pepper, more, if desired
• 1 cup dry wine
• 1 pint bay scallop (the really small ones)
• 1 cup milk
• 1 cup heavy cream (or half and half)

Recipe

• 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 add the wine and scrape up the pan juices. simmer until reduced by half, about 8 to 10 minutes.
• 3 stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
• 4 add the milk and cream, cook for another 3-5 minutes or until heated through.
• 5 remove bay leaf and serve.