Ingredients
Method
1.Melt half the butter in large saucepan; cook shallot and garlic, stirring, until softened. Add the water, stock, wine and potato; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until potato is just tender. Remove from heat, cool 15 minutes.
2.Meanwhile, make caramelised leek. Melt butter in medium saucepan; cook leek, stirring, about 5 minutes or until softened. Add sugar and wine; cook, stirring, about 15 minutes or until leek is caramelised.
3.Using back of teaspoon, work remaining butter into flour in small bowl.
4.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan; add flour mixture. Return to a boil, stirring, then remove from heat. Stir in cream and scallops; stand, covered, 3 minutes.
5.Serve bowls of soup sprinkled with leek then chives.
We suggest you make your own stock for this recipe.
Note
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