This take on the traditional New England soup uses scallops instead of clams for a delicious variation on the theme of milk, cream and seafood.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 3 bacon slices chopped
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) leek (white part only) chopped finely
- 3 cups (750 mL) clam juice
- 2 large potatoes peeled and cut in 1/2-inch (1 cm) dice
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) 15 % cream
- Freshly ground pepper to taste
- 1 lb (450 g) scallops in even-sized pieces
- Celery heart leaves
- A pinch of Cayenne pepper
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In a soup pot, place bacon, butter and leek and sweat for 10 min without browning. Add clam juice and potatoes. Bring to a full boil, reduce the heat and simmer, covered, for 12 min or until potatoes are cooked. Add milk.
Using a ladle, transfer half the soup to a blender. Pulse until smooth. Return to the soup pot.
Add cream, season with pepper and reheat. Add scallops and poach 1 or 2 min until slightly cooked.
Serve soup in shallow bowls garnished with celery leaves and sprinkled with cayenne to taste.
In the summer, you can add 1 cup (250 mL) of cooked corn kernels towards the end of the cooking time.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 102 mg|
|Vitamin B12:||70 %|