Cream soup with leeks and scallops
Cooking time:
30 minutes
Active time:
20 minutes
Complexity:
Easy
Need to defrost
Delicate soup from delicatessen scallops at home will turn out no worse than in a restaurant, try it! If you cook the soup twice, do not use all the scallops at once, put as much as you plan to eat at a time, as tender clams will be digested when heated.
Scallops contain large amounts of chromium, which regulates blood glucose levels. Scallop has a low calorie content, a low percentage of fat content and a high protein content. Leeks contain many vitamins and minerals, as well as rich in dietary fiber.
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Recipe "Cream soup with leeks and scallops "
Ingredients for 3-4 servings
fresh-frozen scallops
300g
leeks (white and light green part)
200 g
potatoes
250 g
traditional butter
25 g
parsley
small bundle
salt
pepper
Step 1/6
Defrost the scallops in advance in the refrigerator .
Step 2/6
Rinse the leeks, cut into rings, simmer with butter over low heat until soft.
Step 3/6
Peel and dice the potatoes, add to the leeks, pour 1.5 liters of water and cook until the potatoes are soft.
Step 4/6
Add 4-5 scallops to the hot soup, purée with a blender until smooth.
Step 5/6
Return the soup to the heat, salt to taste, bring to a boil, lay out the remaining scallops and remove the pan from the heat, cover and let it brew for 5 minutes.
Step 6/6
Finely chop the parsley leaves, pour the soup into shallow plates, put the scallops, pepper and sprinkle with chopped parsley. Bon appetit!
Ingredients for 3-4 servings
fresh-frozen scallops
300g
leeks (white and light green part)
200 g
potatoes
250 g
traditional butter
25 g
parsley
small bundle
salt
pepper
Nutritional value per 100 g
Calories
43 kcal
Proteins
3 g
Fats
2 g
Carbohydrates
4 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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