Light and fresh-tasting, this soup/stew hails from the Hotel Chateau Erenstein in the Netherlands.

Shellfish Soup with Cilantro

3 tablespoons olive oil

1 cup chopped carrots

1 cup chopped leeks

1 cup chopped onion

1 1/2 cups dry white wine

4 1/2 cups water

5 teaspoons Seafood Redi-Base

3/4 of one bunch cilantro, chopped (leaves only)

2 bay leaves

6 ounces frozen green beans

6 ounces canned cut asparagus

6 ounces snow peas, trimmed

12 sea scallops, cut in half

24 large shrimp, peeled and deveined

1 1/4 cups chopped green onions

1. Heat oil in heavy large Dutch oven over medium heat. Add carrots, leeks and onion, and saute 5 minutes.
2. Add wine, water, Redi-Base, cilantro, bay leaves and green beans.. cover; simmer over low heat 10 minutes.
3. Add asparagus and snow peas. Cook 1 minute.
4. Add scallops, shrimp and green onions. Simmer 3 minutes or until seafood is done. Remove bay leaves and discard. Serve.

Makes 4 servings.

Recipe used with permission by the Redi-Base Soup & Sauce Company;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.