A silky, elegant soup made with sautéed leeks and cream, finished with tender scallops gently poached in the broth. Refined yet comforting, this is a showstopper starter for holiday dining.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 mins 2 tbsp unsalted butter
1 tbsp olive oil
3 medium leeks (white and pale green parts only), cleaned and thinly sliced
1 medium potato, peeled and diced (adds body)
1 clove garlic, minced
4 cups fish or vegetable stock
½ cup dry white wine (optional, for depth)
¾ cup heavy cream
12 sea scallops (2 per serving), patted dry
Salt & freshly ground black pepper, to taste
Garnish (optional)
Chive oil or finely chopped fresh chives
Crusty bread or parmesan crisps
A drizzle of truffle oil (for luxury)
Prepare the leek base
1
In a large saucepan, melt butter with olive oil over medium heat.
Add leeks and sauté gently for 6–8 minutes , until softened but not browned.
Stir in garlic and potato, cooking for 2 more minutes.
Simmer the soup
2
Pour in stock and white wine (if using).
Bring to a boil, then reduce to a simmer.
Cook for 15 minutes , until the potato is tender.
Blend to creaminess
3
Remove from heat and use an immersion blender (or a standard blender in batches) to puree the soup until smooth.
Stir in heavy cream.
Season with salt and freshly ground black pepper.
Cook the scallops
4
Return soup to low heat.
Gently place scallops into the hot soup and poach for 3–4 minutes , until just opaque (do not overcook).
Serve & garnish
5
Ladle soup into warm bowls with 2 scallops in each.
Drizzle with chive oil or sprinkle with fresh chives.
Optional: finish with a tiny swirl of truffle oil for a festive flourish.
Serving Suggestions
6
A refined Christmas Eve starter or New Year’s first course .
Pair with champagne or a crisp Sauvignon Blanc.
Serve in small cups as an elegant canapé soup for cocktail parties.
Tips & Variations
7
Make-ahead: The leek base can be prepared and blended up to 2 days in advance. Reheat gently and add scallops just before serving.
Seafood variation: Swap scallops for lobster chunks, shrimp, or even crab meat.
Lighter version: Replace cream with half-and-half or crème fraîche.
Festive finish: Top each bowl with a parmesan crisp “snowflake” for a holiday touch.
Ingredients 2 tbsp unsalted butter
1 tbsp olive oil
3 medium leeks (white and pale green parts only), cleaned and thinly sliced
1 medium potato, peeled and diced (adds body)
1 clove garlic, minced
4 cups fish or vegetable stock
½ cup dry white wine (optional, for depth)
¾ cup heavy cream
12 sea scallops (2 per serving), patted dry
Salt & freshly ground black pepper, to taste
Garnish (optional)
Chive oil or finely chopped fresh chives
Crusty bread or parmesan crisps
A drizzle of truffle oil (for luxury)
Directions Prepare the leek base
1
In a large saucepan, melt butter with olive oil over medium heat.
Add leeks and sauté gently for 6–8 minutes , until softened but not browned.
Stir in garlic and potato, cooking for 2 more minutes.
Simmer the soup
2
Pour in stock and white wine (if using).
Bring to a boil, then reduce to a simmer.
Cook for 15 minutes , until the potato is tender.
Blend to creaminess
3
Remove from heat and use an immersion blender (or a standard blender in batches) to puree the soup until smooth.
Stir in heavy cream.
Season with salt and freshly ground black pepper.
Cook the scallops
4
Return soup to low heat.
Gently place scallops into the hot soup and poach for 3–4 minutes , until just opaque (do not overcook).
Serve & garnish
5
Ladle soup into warm bowls with 2 scallops in each.
Drizzle with chive oil or sprinkle with fresh chives.
Optional: finish with a tiny swirl of truffle oil for a festive flourish.
Serving Suggestions
6
A refined Christmas Eve starter or New Year’s first course .
Pair with champagne or a crisp Sauvignon Blanc.
Serve in small cups as an elegant canapé soup for cocktail parties.
Tips & Variations
7
Make-ahead: The leek base can be prepared and blended up to 2 days in advance. Reheat gently and add scallops just before serving.
Seafood variation: Swap scallops for lobster chunks, shrimp, or even crab meat.
Lighter version: Replace cream with half-and-half or crème fraîche.
Festive finish: Top each bowl with a parmesan crisp “snowflake” for a holiday touch.
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