Leek & Potato Crème Soup with Fried Scallops & Parsley Oil

Name: Leek & Potato Crème Soup with Fried Scallops & Parsley Oil
Yield: Serves 4
Ingredients: 1 tablespoon curry powder; 1 onion, sliced; 4 potatoes, peeled and diced; 1 small clove garlic, minced; Sea salt and freshly ground black pepper; 1 teaspoon freshly grated nutmeg; 2 cups (500 ml) vegetable stock; 8 large sea scallops; 7 tablespoons (100 ml) mild olive oil; 1 cup (250 ml) white wine; 1 small bunch parsley, chopped; ¾ cup plus 1 tablespoon (200 ml) crème fraîche; ¼ cup (60 ml) clarified butter; 3 leeks, rinsed and sliced; ¼ cup (60 ml) olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

For the Soup

3 leeks, rinsed and sliced
¼ cup (60 ml) olive oil

Pescatarian
Gluten-free
Soup

Method

Prepare

Sauté the leeks in the oil until they’re soft, then add the garlic, onion, potatoes, curry powder, and nutmeg and sauté everything briefly. Season with salt and pepper and douse with the wine. Cook over high heat until the wine is reduced, then pour in the stock.

Allow the soup to simmer for 30 minutes. Puree until smooth in a blender or wit