* Melt 3 Tbs. butter in large saucepan over med-high heat. Add leeks and potatoes; saute until leeks are tender, about 4 minutes.
* Add chicken broth. Bring to simmer. Reduce heat to medium low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes.
* Remove from heat. Add chopped watercress. Cover. Let stand until watercress wilts, about 5 minutes.
* Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be made one day in advance. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat until just heated through (do not boil).
* Melt remaining 1 tablespoon of butter with oil in large skillet over medium-high heat. Add scallops and cook until golden brown, and just cooked through, about 2-3 minutes per side. Sprinkle scallops with salt and pepper.
* Ladle soup into bowls. Place one scallop atop soup in each bowl. Garnish with watercress sprigs and serve.
Preparation Time: 50 Minutes, soup can be prepared a day in advance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (354g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 687 (78%)|
|Amt Per Serving||% DV|
|Total Fat 76.3g||102 %|
|Saturated Fat 40.7g||203 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 249.7mg||77 %|
|Sodium 497.5mg||17 %|
|Potassium 723.4mg||19 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 19.7g|
|Protein 29.3g||42 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 882
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.