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Receta Spring Seafood Soup
by hamms

Spring Seafood Soup

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!

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

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.