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  • Spring Seafood Soup

    1 vote
    Spring Seafood Soup
     
    by hamms
    9 recipes
    		 >
    I believe I found this recipe in Cooking Light several years ago. The first time I made it I was floored by its fresh, delicious flavor. It was the first time I ever made something and thought, "this tastes like something in a really good restaurant!" Celebrate spring (it really is coming despite all the snow!) with this delicious soup!

    Ingredients

    • 1 teaspoon olive oil
    • cooking spray
    • 1 cup thinly sliced leek (about 1 large leek)
    • 3 cloves garlic, minced
    • 1 cup dry white wine
    • 1 (14 1/2 ounce) can vegetable broth
    • 3/4 lb medium shrimp, peeled and deveined
    • 3/4 lb large scallop, cut in half horizontally
    • 2 tablespoons chilled butter, cut into small pieces
    • 1 1/2 cups chopped plum tomatoes
    • 1 tablespoon minced fresh tarragon
    • 1 teaspoon grated fresh lemon rind
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper

    Directions

    1. 1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
    2. 2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
    3. 3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
    4. 4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
    5. 5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
    6. 6. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
    7. 7. Stir in chopped tomato and remaining ingredients.
    8. 8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.

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