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Cream of Watercress Soup with Pan Seared Scallops
Ingredients
- 4 tablespoons (1/2 stick) butter
- 6 medium leeks (white and pale green parts only), chopped
- 2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups)
- 1 49-ounce can low-salt chicken broth
- 2 bunches watercress, trimmed, coarsely chopped (about 3 cups)
- 2/3 cup sour cream
- 1 cup (about) whole milk
- 1 tablespoon vegetable oil
- 10 jumbo sea scallops
- Watercress sprigs (for garnish)
Instructions
Cream of Watercress Soup with Pan-Seared Scallops serves 10 original recipe by Epicurious.
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