Name: Leek and potato soup with scallops
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 40 gram butter; 4 shallots, chopped finely; 2 clove garlic, crushed; 3 cup (750ml) water; 3 cup (750ml) fish stock; 1/4 cup (60ml) dry white wine; 2 potatoes, chopped coarsely; 1 tablespoon plain flour; 1/2 cup (125ml) cream; 350 gram scallops, without roe; 1 tablespoon finely chopped fresh chives; 20 gram butter; 1 leek, sliced thinly, extra; 1 tablespoon white sugar; 1/4 cup (60ml) dry white wine, extra

Ingredients

40 gram butter

4 shallots, chopped finely

2 clove garlic, crushed

3 cup (750ml) water

3 cup (750ml) fish stock

1/4 cup (60ml) dry white wine

2 potatoes, chopped coarsely

1 tablespoon plain flour

1/2 cup (125ml) cream

350 gram scallops, without roe

1 tablespoon finely chopped fresh chives

20 gram butter

1 leek, sliced thinly, extra

1 tablespoon white sugar

1/4 cup (60ml) dry white wine, extra

Method

1.Melt half the butter in large saucepan; cook shallot and garlic, stirring, until softened. Add the water, stock, wine and potato; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until potato is just tender. Remove from heat, cool 15 minutes.

2.Meanwhile, make caramelised leek. Melt butter in medium saucepan; cook leek, stirring, about 5 minutes or until softened. Add sugar and wine; cook, stirring, about 15 minutes or until leek is caramelised.

3.Using back of teaspoon, work remaining butter into flour in small bowl.

4.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan; add flour mixture. Return to a boil, stirring, then remove from heat. Stir in cream and scallops; stand, covered, 3 minutes.

5.Serve bowls of soup sprinkled with leek then chives.

We suggest you make your own stock for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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