Shellfish Soup with Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a light, fresh-tasting soup-stew from Hotel Château Erenstein in Kerkrade, the Netherlands. Ingredients:
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 |
Directions:
1. 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.)
2. 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.
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