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 Ch?teau Erenstein in Kerkrade, the Netherlands.
Converted by MC_Buster.