Cream of Watercress Soup with Pan-Seared Scallops

Cream of Watercress Soup with Pan-Seared Scallops
Photo by David Bishop

Ingredients

  • 4 tablespoons butter
  • 2 russet potatoes
  • 1 49-ounce can low-salt chicken broth
  • 1 cup whole milk
  • 2/3 cup sour cream
  • 1 tablespoon vegetable oil
  • 10 jumbo sea scallops
  • + 3 more ingredients
    • 6 medium leeks
    • Watercress sprigs
    • 2 bunches watercress

Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté 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 f...

View full recipe at Epicurious

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