Leek and potato soup with scallops | Women's Weekly Food
Silky smooth leek and potato soup enhanced with plump scallops and caramelized leeks. Perfect for a special dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 40 grams butter
- 4 shallots, chopped finely
- 2 cloves garlic, crushed
- 3 cups (750ml) water
- 3 cups (750ml) fish stock
- 1/4 cup (60ml) dry white wine
- 2 potatoes, chopped coarsely
- 1 tablespoon plain flour
- 1/2 cup (125ml) cream
- 350 grams scallops, without roe
- 1 tablespoon finely chopped fresh chives
- 20 grams butter
- 1 leek, sliced thinly, extra
- 1 tablespoon white sugar
- 1/4 cup (60ml) dry white wine, extra
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