Leek and Scallop Soup (Liebig Style) by @louloukitchen_

50 min

4 servings

🥬

600 g

Leeks

🥔

3

Potatoes

🧅

300 g

Onions

🧄

6 g

Garlic

🍲

30 ml

Chicken stock

💧

2 l

Water

🥛

2 tbsp

Crème fraîche

🦪

7

Scallops

🍇

60 ml

Grapeseed oil

  1. Trim
    • leek
    • Grapeseed oil

    Trim the green tops from the leeks and reserve them for the green oil.

  2. Wash
    • leek

    Wash the leek whites thoroughly and slice them into thin rounds.

  3. Peel
    • potato

    Peel the potatoes and cut them into 2 cm cubes.

  4. Peel
    • onion
    • garlic

    Peel the onions and garlic, then finely chop them.

  5. Combine
    • leek
    • potato
    • onion

    Combine the leek whites, potatoes, onions, and garlic in a large saucepan.

  6. Add
    • water
    • chicken stock concentrate

    Add 2 l water and 2 tbsp chicken stock concentrate, then bring the soup to a boil.

  7. Reduce
    • Potatoes

    Reduce to a simmer and cook for 25 minutes, until the potatoes are very tender.

  8. Blend
    • heavy cream

    Blend the cooked soup until completely smooth, then stir in 2 tbsp heavy cream.

  9. Blend
    • leek
    • grapeseed oil

    Blend the reserved leek greens with 60 ml grapeseed oil until bright green.

  10. Strain
    • grapeseed oil

    Strain the green oil through the fine-mesh strainer and reserve it for finishing.

  11. Sear
    • sea scallop

    Sear 4 sea scallops in a hot dry pan for about 1 minute per side.

  12. Slice
    • sea scallop

    Slice the remaining 3 sea scallops thinly for decoration and divide the hot soup among 4 bowls.

  13. Top
    • sea scallop
    • grapeseed oil

    Top each bowl with one seared scallop and sliced scallop, then drizzle with green oil.

Leek and Scallop Soup (Liebig Style) by @louloukitchen_

50 min

4 servings

🥬

600 g

Leeks

🥔

3

Potatoes

🧅

300 g

Onions

🧄

6 g

Garlic

🍲

30 ml

Chicken stock

💧

2 l

Water

🥛

2 tbsp

Crème fraîche

🦪

7

Scallops

🍇

60 ml

Grapeseed oil

Preparation Steps

  1. Step 1/13

    Trim the green tops from the leeks and reserve them for the green oil.

    🥬leek
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Wash the leek whites thoroughly and slice them into thin rounds.

    🥬leek
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Peel the potatoes and cut them into 2 cm cubes.

    🥔potato
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Peel the onions and garlic, then finely chop them.

    🧅onion
    🧄garlic
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Combine the leek whites, potatoes, onions, and garlic in a large saucepan.

    🥬leek
    🥔potato
    🧅onion
    🧄garlic
    🥄wooden spoon

  6. Step 6/13

    Add 2 l water and 2 tbsp chicken stock concentrate, then bring the soup to a boil.

    💧water
    🍗chicken stock concentrate
    🥄wooden spoon

  7. Step 7/13

    Reduce to a simmer and cook for 25 minutes, until the potatoes are very tender.

    🥄wooden spoon

  8. Step 8/13

    Blend the cooked soup until completely smooth, then stir in 2 tbsp heavy cream.

    🥛heavy cream
    🥄wooden spoon

  9. Step 9/13

    Blend the reserved leek greens with 60 ml grapeseed oil until bright green.

    🥬leek
    🍇grapeseed oil
    🧺fine-mesh strainer

  10. Step 10/13

    Strain the green oil through the fine-mesh strainer and reserve it for finishing.

    🍇grapeseed oil
    🧺fine-mesh strainer

  11. Step 11/13

    Sear 4 sea scallops in a hot dry pan for about 1 minute per side.

    sea scallop
    🥄wooden spoon

  12. Step 12/13

    Slice the remaining 3 sea scallops thinly for decoration and divide the hot soup among 4 bowls.

    sea scallop
    🔪chef's knife
    🪵cutting board
    🥄ladle

  13. Step 13/13

    Top each bowl with one seared scallop and sliced scallop, then drizzle with green oil.

    sea scallop
    🍇grapeseed oil
    🥄ladle

Composition

Ingredients

Types

Vegetables, Liquids, Oils

Ingredients

Leeks, Potatoes, Onions, Garlic, Chicken stock, Water, Crème fraîche, Scallops, Grapeseed oil

Notes

Leeks (or leek whites only if you don't want to make the oil), Crème fraîche (Isigny if possible, or full-fat cream), Scallops (4 for cooking into the soup, the rest for decoration on top), Grapeseed oil (or olive oil, enough to cover the leek greens)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free

Calories

360 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 37g, Fat: 19g, Fiber: 6g, Sugar: 9g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 760mg, Calcium: 90mg, Iron: 2.5mg

Vitamins

Vitamin C: 32mg, Vitamin K: 75mcg, Vitamin B12: 1.1mcg, Vitamin A: 130mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, vegetable peeler, wooden spoon, ladle, fine-mesh strainer

Appliances

Stove, Blender

Type

Type

Type Of Dish

Soup, Starter

Occasions

Lunch, Dinner, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Velvety, Creamy, Tender, Silky

Flavors

Savory, Sweet, Rich, Oceanic, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave scallops or cream-based soup out longer than 2 hours.), fridge : 2 days (Store soup and scallops separately in airtight containers.,Cool the soup promptly before refrigerating.,Keep the green oil in a sealed container.), freezer : 2 months (Freeze only the blended soup without cream, scallops, or green oil.,Add fresh cream and freshly cooked scallops after reheating.)