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Leek and Scallop Soup

Prep Time:

15 minutes

Cook Time:

25 minutes


2 Servings



About the Recipe

Dive into the delicate flavors of Leek and Scallop Soup, a sophisticated and light dish that combines the sweet, subtle taste of scallops with the mild, onion-like flavor of leeks. This soup is perfect for a special occasion or a gourmet dinner for two, offering a touch of elegance with every spoonful. The scallops are gently simmered to tender perfection, while the leeks provide a silky base, creating a harmonious blend that's both comforting and refined.


For the Soup:
  • 1 tablespoon olive oil

  • 2 large leeks, white and light green parts only, thinly sliced and rinsed well

  • 1 clove garlic, minced

  • 4 cups chicken or vegetable broth

  • 1/2 pound scallops, muscle removed

  • 1/2 cup heavy cream

  • Salt and white pepper to taste

  • 1 tablespoon fresh lemon juice

For Garnish:
  • Fresh chives, chopped

  • Additional thinly sliced leeks (optional)


Step 1: Sauté the Leeks
  1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and garlic, cooking until the leeks are soft and translucent, about 5-7 minutes. Be careful not to brown them.

Step 2: Add Broth
  1. Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

Step 3: Cook the Scallops
  1. Add the scallops to the pot, simmering gently until they are just cooked through, about 3-5 minutes, depending on their size.

Step 4: Finalize the Soup
  1. Stir in the heavy cream and heat through without bringing it to a boil, to prevent curdling. Season the soup with salt and white pepper to taste. Add the lemon juice, adjusting the amount to your liking.

Step 5: Serve
  1. Ladle the soup into bowls, making sure to divide the scallops evenly. Garnish with chopped chives and additional thinly sliced leeks if desired.

Chef's Notes:

  • Scallop Selection: For the best results, use fresh scallops. If they are particularly large, consider cutting them in half to ensure they cook evenly.

  • Leek Preparation: Make sure to rinse the leeks well after slicing, as they can harbor sand and dirt between their layers.

  • Cream Alternative: For a lighter version of this soup, you can substitute the heavy cream with half-and-half or a full-fat coconut milk for a dairy-free option.

  • Serving Suggestion: This Leek and Scallop Soup pairs beautifully with crusty bread or a light salad for a complete meal.


This Leek and Scallop Soup recipe is an elegant and easy-to-prepare dish that's sure to impress. Its delicate flavors and creamy texture make it a perfect starter or a light main course, ideal for any occasion that calls for a touch of sophistication. Enjoy the process of creating this delightful soup and the pleasure of savoring its exquisite taste.

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