Scallop And Leek Soup - cooking recipe

Ingredients

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)

Preparation

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.
Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
Add the milk and cream, cook for another 3-5 minutes or until heated through.
Remove bay leaf and serve.