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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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A nice seafood soup. Ingredients:
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 (white 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 white wine |
1 pint bay scallop (the really small ones) |
1 cup milk |
1 cup heavy cream (or half and half) |
Directions:
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.
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