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Shellfish Soup with Cilantro

Submitted by sharona

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 376g (13.3 oz)

Amount per Serving

Calories 186 37% of calories from fat

% Daily Value *

Total Fat 8g 12%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 172mg 57%

Sodium 228mg 9%

Total Carbohydrate 3g 3%

Dietary Fiber 2g 10%

Sugars g

Protein 40g

Vitamin A 88% • Vitamin C 29%

Calcium 8% • Iron 21%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb