White Christmas Soup
3/4 cup (1 1/2 sticks) butter
2 garlic cloves
2 medium onions, chopped
6 large leeks, white parts only, cleaned well and chopped
1 teaspoon curry powder
2 1/2 pounds bay scallops, rinsed well
2 cups chicken stock
2 large egg yolks
1 cup heavy cream
2 1/2 cups milk
Salt
Cayenne pepper
1. In a large heavy saucepan over medium heat, melt the butter and add the garlic, onions, leeks, and curry powder. Sauteed about 15 minutes, or until the onions are translucent and tender. Remove the garlic cloves and discard them.
2.Stir in the scallops and chicken stock. Bring to a simmer and cook about 10 minutes, or until the scallops are snow white and opaque. Turn the heat to low.
3. Pour the soup into the bowl of a food processor fitted with a metal chopping blade and puree, in batches if necessary. Return the soup to the pot and keep warm over very low heat.
4. In a small mixing bowl, beat the egg yolks together with the cream and milk. Slowly stir this mixture into the soup. Continue cooking the soup over low heat, stirring constantly, until it thickens slightly. Do not boil. Season the soup with salt to taste.
5. Serve the soup hot, garnished with a pinch of cayenne pepper.