POTATO, LEEK AND WATERCRESS SOUP WITH BAY SCALLOPS
Steps:
- In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.
- In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.
- Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.
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Areeb Boss
[email protected]This soup was a bit too spicy for my taste. I think I would have preferred it if it had been less spicy.
Emraan Chaudhary
[email protected]I really enjoyed this soup! The flavors were delicious and the scallops were cooked perfectly. I would definitely make it again.
Nadia Chudary
[email protected]This soup was a bit too salty for my taste. I think I would have preferred it if it had been less salty.
Gregory Dent
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I think I must have added too much water.
Md Norulaminctg1234
[email protected]Overall, I thought this soup was pretty good. It was easy to make and the flavors were nice. I would definitely make it again.
peter joker
[email protected]The soup was good, but I think it could have been better if I had used fresh bay scallops instead of frozen.
Wilson Calixto
[email protected]I found this soup to be a bit too thick. I think I would have preferred it if it had been a little thinner.
Maan Ali
[email protected]This soup was a bit too bland for my taste. I think it could have used more salt and pepper.
Abdullah Alif
[email protected]This soup was amazing! The flavors were so well-balanced and the scallops were cooked perfectly. I will definitely be making this soup again and again.
Hm Faysal
[email protected]I'm always looking for new soup recipes, and this one definitely didn't disappoint. The soup was delicious and easy to make. I'll definitely be making it again.
Scott Stain
[email protected]I made this soup for a dinner party and it was a huge success. Everyone loved it! The soup was creamy and flavorful, and the scallops were cooked perfectly.
David Entwistle
[email protected]This soup was a hit with my family! The kids loved the scallops and the adults enjoyed the complex flavors. I would definitely recommend this recipe.
L K E N E C E A S A R
[email protected]I'm not a big fan of seafood, but I really enjoyed this soup. The potato and leek base was creamy and flavorful, and the scallops were tender and not at all fishy. I would definitely make this soup again.
Nada Ali
[email protected]This soup was easy to make and very tasty. I used frozen bay scallops and they worked just fine. I also added a little extra watercress for a more pronounced flavor.
Wilcelia Domingo
[email protected]I followed the recipe exactly and the soup turned out great! It was creamy and flavorful, and the scallops were cooked perfectly. My family loved it!
Dal Tamang
[email protected]This soup was absolutely delightful! The combination of potato, leek, and watercress was perfect, and the bay scallops added a nice touch of seafood flavor. I will definitely be making this soup again.