Cream Of Watercress Soup with Pan-seared Scallops

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Name: Cream Of Watercress Soup with Pan-seared Scallops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: French
Ingredients: 4 Tbs. butter; 6 medium leeks (white and pale green parts only), chopped; 2 large russet potatoes peeled, cut into 1-inch pieces (about 4 1/2 cups); 49 ounces chicken broth; 2 bunches watercress trimmed, coarsely chopped (about 3 cups); 2/3 cup sour cream; 1 cup whole milk; 1 Tbs. vegetable oil; 10 jumbo sea scallops; Watercress sprigs for garnish

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INGREDIENTS

4 Tbs. butter
6 medium leeks ; (white and pale green parts only), chopped
2 large russet potatoes ; peeled, cut into 1-inch pieces (about 4 1/2 cups)
49 ounces chicken broth
2 bunches watercress ; trimmed, coarsely chopped (about 3 cups)
2/3 cup sour cream
1 cup whole milk
1 Tbs. vegetable oil
10 jumbo sea scallops
Watercress ; sprigs for garnish

Servings

INSTRUCTIONS

* 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.

NOTES

Preparation Time: 50 Minutes, soup can be prepared a day in advance.

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Cream Of Watercress Soup with Pan-seared Scallops

4 Tbs. butter
6 medium leeks (white and pale green parts only), chopped
2 large russet potatoes peeled, cut into 1-inch pieces (about 4 1/2 cups)
49 ounces chicken broth
2 bunches watercress trimmed, coarsely chopped (about 3 cups)
2/3 cup sour cream
1 cup whole milk
1 Tbs. vegetable oil
10 jumbo sea scallops
 Watercress sprigs for garnish

* 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.

* Ladle soup into bowls. Place one scallop atop soup in each bowl. Garnish with watercress sprigs and serve.

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Nutrition

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Serving Size: 1 Serving (354g)
Recipe Makes: 10 Servings

Calories: 882
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.

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Calories per serving: 882

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