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Leek & Potato Crème Soup with Fried Scallops & Parsley Oil

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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

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

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Part of


alex vardakostas
updated  from United States

The soup ended up tasting fairly bland, unfortunately. Not sure if I did something wrong.

It was nicely filling! But the flavors ended up pretty boring. It tasted fairly allium-ey which I guess is a great if that's what you're going for. Maybe it's just not my flavor preference. I felt like it needed some more savory-ness. I also added some lemon for acid.

The parsley didn't impart it's flavor into the olive oil. Maybe it could have infused if I heated the oil up? Not sure if parsley essence is fat soluble.

I appreciate how creative the recipe is. Also, it plates beautifully yet isn't too hard to make.

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