Shellfish Soup with Cilantro
Light and fresh-tasting, this soup/stew hails from the Hotel Chateau Erenstein in the Netherlands.
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 base or bouillon granules
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
- Heat oil in heavy large Dutch oven over medium heat. Add carrots, leeks and onion, and sauté 5 minutes.
- Add wine, water, seafood base or bouillon granules, cilantro, bay leaves and green beans.. cover; simmer over low heat 10 minutes.
- Add asparagus and snow peas. Cook 1 minute.
- Add scallops, shrimp and green onions. Simmer 3 minutes or until seafood is done. Remove bay leaves and discard. Serve.
Makes 4 servings.