Atlantic sea scallop soup with spinach and leeks from The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg (page 33) by Marcel Desaulniers

  • spinach
  • heavy cream
  • leeks
  • fish stock
  • sea scallops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lump crab meat, shrimp, bay scallops, or lobster meat for sea scallops.

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