SCALLOP SOUP

l/2 lb. carrots, chopped fine
2 onions, chopped fine
white part of l leek, chopped fine, washed well and drained, plus
the white part of l/2 leek, cut into julienne strips, washed, etc
l/2 tsp. minced garlic
l/4 cup olive oil
l/2 lb. scallops
l/4 lb. sole fillet
l/2 lb. mussels, cleaned
l cup dry white wine
4 cups white fish stock
l tbsps. dried crumbled thyme
l tbsps. canned tomato puree
l bay leav
l/4 cup heavycream
a pinch of saffron threads
4 shrimp, peeled, halved lengthwise and deveined
In a kettle cook carrots, onion, chopped leek and garlic in the oil,
the surface covered with a buttered round of wax paper and a lid
over mod-low heat, stirring occasionally for 5 mins. Add scallops,
sole, mussels and cook mixture covered for 5 mins. Add the wine,
stock and tomato puree, bringliquid to a boil, and add thyme and bay
leaf.Simmer mixture, removingmussels as they open, for l5 mins.,
shell the mussels, discarding the shells and return them to the
mixture. In a blender puree the mixture in baches and strain it, if
desired, through a fine sieve into a saucepan. Add the cream, the
saffron, s&p to taste and simmer mixture until it is thickened
slightly. Add thejulienne leeks and the shrimp and simmer mixture
for 3 mins. or until shrimp are just cooked. Ladle the soup into
heated bowls and divide the julienne leeks and shrimp among the
bowls. Makes about 7 cups, serving 4 to 6. Gourmet