Shellfish Soup With Cilantro

* Exported from MasterCook *

Shellfish Soup With Cilantro

Recipe By : Bon Appetit April 1996
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Beans & Peas
Bon Appetit Magazine Chowder, Soups & Stews
Seafoods Shrimp
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
24 large shrimp -- peeled, deveined,
-- shells reserved
1 cup chopped carrots
1 cup chopped leeks
1 cup chopped onion
1 1/2 cups dry white wine
4 1/2 cups water
3/4 bunch fresh cilantro
3/4 vanilla bean -- split lengthwise
2 bay leaves
6 ounces green beans -- trimmed, cut in
-- half
6 ounces asparagus -- trimmed, cut into
-- 3-inch length
6 ounces snow peas -- trimmed
1 1/4 cups chopped green onions
12 sea scallops -- cut horizontally in
-- half
chopped fresh cilantro

Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; saute
3 minutes. Add carrots, leeks and onion and saute 5 minutes. Add wine; simmer
5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; sim
mer 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 o
nions 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 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 Château
Erenstein in
Kerkrade, the Netherlands.

Converted by MC_Buster.



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