Cream of Watercress Soup with Pan-Seared Scallops

Name: Cream of Watercress Soup with Pan-Seared Scallops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 4 Tbsps (1/2 stick) butter; 6 mediums leeks (white and pale green parts only), chopped; 1 kilograms low-salt chicken broth; 2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups); 10 jumbos sea scallops; 158 milliliters sour cream; 710 milliliters bunches watercress, trimmed, coarsely chopped (about; 1 Tbsp vegetable oil; 1 sprig Watercress (for garnish); 237 milliliters (about) whole milk

Need a gluten free and vegetarian soup? Cream of Watercress Soup with Pan-Seared Scallops could be an outstanding recipe to try. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 186 calories, 6g of protein, and 11g of fat each. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. A mixture of cream, leeks, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Melt 3 tablespoons butter in heavy large saucepan over medium-high heat.

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Butter

Equipment you will use

Sauce Pan

Add leeks and potatoes; sauté until leeks are tender, about 4 minutes.

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Potato

Leek

Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes.

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Chicken Broth

Potato

Remove from heat.

Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.

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Watercress

Working in batches, puree soup in blender. Return soup to saucepan.

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Soup

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Sauce Pan

Blender

Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).

Ingredients you will need

Salt And Pepper