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.
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.
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.
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.
Return soup to low heat.
Gently place scallops into the hot soup and poach for 3–4 minutes, until just opaque (do not overcook).
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.
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.
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.
6 servings