Shellfish Soup with Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 tablespoons olive oil
- 2 bay leaves
- 4 1/2 cups water
- chopped fresh cilantro
- 1 1/2 cups dry white wine
- 3/4 bunch fresh cilantro
- Carbohydrate 26 g(9%)
- Cholesterol 71 mg(24%)
- Fat 11 g(18%)
- Fiber 6 g(26%)
- Protein 20 g(39%)
- Saturated Fat 2 g(9%)
- Sodium 592 mg(25%)
- Calories 340
Preparation 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, 3/4 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 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.
Preparation 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, 3/4 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 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.
