Leek and citrus pair especially well together in this creamy soup. Garnished with grilles scallops and orange segments this dish is hearty and rich flavoured.
Number 8 people
• 1 kg of leeks white
• 24 Scallops
. 24 large shrimps
. 150 g mushrooms
• 2 shallots
• 75 cl of chicken stock
• 20 cl cream
• 1/2 lemon
Finely chop the shallots and leeks. Saute the shallots in a large pot with a little fat. Add leeks and chicken broth. Cover and simmer for about 30 minutes, stirring occasionally.
Blend the soup, add cream and lemon juice. Book on very low heat, covered. The soup should not shudder.
Cook the mushrooms over medium heat in a pan with 1 tablespoon of margarine for 10 -15 minutes. Stir from time to time. Salt and pepper.
Fry the scallops and the shrimps in a pan over high heat for a minute on each side. Ladle the soup into soup plates. Sprinkle with chopped parsley and mushrooms . Pepper.
Finally Serve immediately with slices of toasted bread.