Scallop And Leek Soup

• 2 tablespoons butter
• 1 small sweet onion, chopped minced
• 2 celery ribs, chopped, include the leaves
• 1 carrot, pared and chopped
• 1 large leek, thinly sliced (white and light green parts)
• 1/4 cup chopped parsley
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon crushed tarragon
• 1/8 teaspoon paprika
• 1 dash cayenne pepper, more, if desired
• 1 cup dry white wine
• 1 pint bay scallop (the really small ones)
• 1 cup milk
• 1 cup heavy cream (or half and half)

1. In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
2. Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
3. Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
4. Add the milk and cream, cook for another 3-5 minutes or until heated through.
5. Remove bay leaf and serve.

butter, sweet onion, celery, carrot, parsley, bay leaf, salt, pepper, tarragon, paprika, cayenne pepper, white wine, bay scallop, milk, heavy cream

Taken from www.food.com/recipe/scallop-and-leek-soup-153728 (may not work)