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Add a photoI 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!
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Ingredientes
- 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
Direcciones
- 1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
- 2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
- 3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
- 4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
- 5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
- 6. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
- 7. Stir in chopped tomato and remaining ingredients.
- 8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1676g | |
| Calories 1212 | |
| Calories from Fat 328 | 27% |
| Total Fat 37.06g | 46% |
| Saturated Fat 16.78g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 690mg | 230% |
| Sodium 4116mg | 172% |
| Potassium 2720mg | 78% |
| Total Carbs 42.74g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 13.66g | 9% |
| Protein 130.39g | 209% |
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