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Carrot and Leek Soup with Scallops and Proscuitto
TRACY COLLINS14Ingredients
45Minutes
440Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. olive oil
- 2 leeks (white part only, cut in half and thinly sliced)
- 4 carrots (large, peeled and grated)
- 500 mL chicken stock
- 500 mL cream
- 1 potato (small, peeled and grated)
- 100 mL white wine
- 20 grams grated Parmesan
- 1/2 tsp. sea salt
- 1 pinch white pepper
- 1 tsp. apple cider vinegar
- 4 strips proscuitto (or pancetta)
- 1 Tbsp. olive oil
- 24 scallops
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium510mg21% |
| Potassium700mg20% |
| Protein17g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A160% |
| Vitamin C25% |
| Calcium20% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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