Shellfish Soup with Cilantro

Name: Shellfish Soup with Cilantro
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

16 ingredients

15 steps

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.
2

Add shrimp shells; saute 3 minutes.
3

Add carrots, leeks and onion and saute 5 minutes.
4

Add wine; simmer 5 minutes.
5

Add water, 3/4 bunch cilantro, vanilla and bay leaves.
6

Cover; simmer over low heat 30 minutes.
7

Strain stock into large saucepan.
8

(Can be made 1 day ahead.
9

Chill.)
10

Bring stock to boil.
11

Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute.
12

Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes.
13

Mix in 1/2 cup green onions.
14

Ladle soup into bowls.
15

Sprinkle with chopped cilantro.