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  1. 3 tablespoons olive oil

  2. 24 large shrimp -- peeled, deveined, -- shells reserved

  3. 1 cup chopped carrots

  4. 1 cup chopped leeks

  5. 1 cup chopped onion

  6. 1 1/2 cups dry white wine

  7. 4 1/2 cups water

  8. 3/4 bunch fresh cilantro

  9. 3/4 vanilla bean -- split lengthwise

  10. 2 bay leaves

  11. 6 ounces green beans -- trimmed, cut in -- half

  12. 6 ounces asparagus -- trimmed, cut into -- 3-inch length

  13. 6 ounces snow peas -- trimmed

  14. 1 1/4 cups chopped green onions

  15. 12 sea scallops -- cut horizontally in -- half chopped fresh cilantro Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; saute

  16. 3 minutes. Add carrots, leeks and onion and saute

  17. 5 minutes. Add wine; simmer

  18. 5 minutes. Add water,

  19. 3/4 bunch cilantro, vanilla and bay leaves. Cover; sim mer over low heat

  20. 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 3/4 cup green o nions and simmer

  21. 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in

  22. 1/2 cup green onions. Ladle soup int o bowls. Sprinkle with chopped cilantro. MC formatted by Barb at Possum Kingdom using MC Buster & SNT Notes: Here's a light, fresh-tasting soup-stew from Hotel Ch?teau Erenstein in Kerkrade, the Netherlands.

Instructions Jump to Ingredients ↑

  1. Converted by MC_Buster.

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