Shellfish Soup with Cilantro
Yield
6 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 24 | large |
shrimp
deveined, shells reserved |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
leeks
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 ½ | cups |
white wine
dry |
*
|
| 4 ½ | cups |
water
|
|
| ¾ | bunch |
cilantro
fresh |
*
|
| ¾ | each |
vanilla bean
split lengthwise |
*
|
| 2 | each |
bay leaves
|
*
|
| 6 | ounces |
green beans
trimmed, cut in half |
|
| 6 | each |
asparagus
trimmed, cut into 3 inch lengths |
*
|
| 6 | ounces |
snow pea pods
trimmed |
|
| 1 ¼ | cups |
scallions, spring or green onions
chopped |
|
| 12 | each |
sea scallops
cut horizontally in half |
*
|
| 1 | x |
cilantro
fresh, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 24 | large |
shrimp
deveined, shells reserved |
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
leeks
chopped |
|
| 237 | ml |
onions
chopped |
|
| 355 | ml |
white wine
dry |
*
|
| 1.1 | l |
water
|
|
| 0.8 | bunch |
cilantro
fresh |
*
|
| 0.8 | each |
vanilla bean
split lengthwise |
*
|
| 2 | each |
bay leaves
|
*
|
| 173.4 | ml/g |
green beans
trimmed, cut in half |
|
| 6 | each |
asparagus
trimmed, cut into 3 inch lengths |
*
|
| 173.4 | ml/g |
snow pea pods
trimmed |
|
| 296 | ml |
scallions, spring or green onions
chopped |
|
| 12 | each |
sea scallops
cut horizontally in half |
*
|
| 1 | x |
cilantro
fresh, to taste |
*
|
Directions
Heat oil in heavy large Dutch oven over medium heat.
Add shrimp shells; sauté 3 minutes.
Add carrots, leeks and onion and sauté 5 minutes.
Add wine; simmer 5 minutes.
Add water, ¾ bunch cilantro, vanilla and bay leaves.
Cover; simmer over low heat 30 minutes.
Strain stock into large saucepan.
(Can be made 1 day ahead. Chill.)
Bring stock to boil.
Add green beans, asparagus, snow peas and ¾ cup green onions and simmer 1 minute.
Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes.
Mix in ½ cup green onions.
Ladle soup into bowls.
Sprinkle with chopped cilantro.
