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Soup, Watercress with Scallops

Source of Recipe

Unknown


Recipe Introduction

Serves 5-10.

List of Ingredients

4 tablespoons unsalted butter
6 medium leeks, chopped
2 small russet potatoes (about 1 1/2 pounds), peeled and cubed (1 inch)
4 celery ribs, chopped (about 2 cups)
4 cups, broth, plus more for thinning soup
1 cup milk, plus more for thinning soup
1 1/2 teaspoons sea salt
1/2 to 1 teaspoon freshly ground pepper
2 bunches torn watercress, rinsed and drained
1 T olive oil
5-10 scallops
1/4 cup chopped fresh parsley
Garnishes: sour cream, parsley, watercress leaves






Recipe

1. Melt butter and oil in a large saucepan over medium heat. Add leeks; reduce heat to medium-low, and saute, stirring occasionally, 10 minutes or until onion is tender. Add potato and celery, and cook, stirring occasionally, 5 minutes.
2. Add broth and next 3 ingredients; bring to a low boil over medium-high. Reduce heat; simmer 25 to 30 minutes or until potato is tender. Remove from heat; stir in watercress and parsley. Let cool slightly.
3. Pour soup in 2 batches into bowl of a food processor or blender, and puree until very smooth. Pour soup back in pot to warm if serving hot, heat through and saute the scallops in oil, 2 minutes per side, or refrigerate until ready to serve. Before serving, if soup is too thick, add more milk or stock. Garnish, as desired.