Scallop And Leek Soup

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A nice seafood soup.

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Steps

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In a large saucepan over medium heat , melt 2 tbsp butter.

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Add onion , celery , carrot , leek , parsley , bay leaf , salt , pepper , tarragon , paprika and cayenne.

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Sautee for about 10-12 minutes , until veggies are tender , stirring often.

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Add the wine and scrape up the pan juices.

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Simmer until reduced by half , about 8 to 10 minutes.

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Stir in the scallops.

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Cook for about 5 minutes or until the scallops are opaque.

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Add the milk and cream , cook for another 3-5 minutes or until heated through.

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Remove bay leaf and serve.

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Ingredients

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butter, sweet onion, celery ribs, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika, cayenne pepper, dry white wine, bay scallop, milk, heavy cream