SPINACH LEEK, and BACON SOUP WITH SCALLOPS - SERVES 2

• 4 strips of smoked bacon
• 3 leeks, trimmed, cleaned, and minced salt and pepper to taste
• I cup cooked frozen whole-leaf spinach,chopped
• 3 cups chicken broth
• 2 egg yolks mixed with 1/4 cup heavy cream pinch of cayenne pepper
• 10 ounces bay scallops 2 lemon wedges for garnish

1. Crisp-cook the bacon and crumble it for garnish; set aside.
2. Reserve 2 tablespoons of the bacon fat and saute the minced leeks in it over medium heat until soft.
3. Add salt and pepper.
4. Add the spinach and broth and puree in a food processor or blender.
5. Return to the stove over medium-low heat.
6. Ladle a little hot broth into the yolk mixture and whisk, then whisk-the mixture into the rest of the broth, stirring until the soup is thickened.
7. Taste for salt and add the cayenne.
8. Add the scallops and cook for a minute or two to heat through.
9. Serve with the bacon bits on top and garnish with a lemon wedge.
   PER SERVING: 9 grams carbohydrate, 25 grams protein
   

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