SHELLFISH SOUP WITH CILANTRO
Steps:
- Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté 3 minutes. Add carrots, leeks and onion and sauté 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer 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 onions 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 into bowls. Sprinkle with chopped cilantro.
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Md Shihab
mshihab61@gmail.comI'm not sure what I did wrong, but my soup turned out really watery.
Ms Fariaa
m-f@gmail.comThis soup is a bit bland for my taste, but it's still a good base for adding your own flavors.
Ali Bukhari
ali.bukhari19@gmail.comI would definitely recommend this soup to anyone who loves seafood.
slakicha gaming
g-slakicha20@gmail.comThis soup is very easy to make and it's a great way to get your daily dose of vegetables.
Melissa Atwell
am@aol.comI'm not a big fan of seafood, but this soup was surprisingly good.
paridoll official
paridoll-o@gmail.comThis soup is a bit spicy for my taste, but it's still very good.
Aimal
aimal81@yahoo.comI love this soup! It's so flavorful and satisfying.
IKU Vai
i_vai@hotmail.comThis soup is a great way to use up leftover seafood. I made it with shrimp, scallops, and mussels and it was delicious.
Andrew Wilson
wilsona39@yahoo.comI've made this soup several times and it's always a hit. It's so easy to make and the results are always delicious.
Joe Gilleland
g-joe@yahoo.comThis soup is amazing! I made it last night and my family loved it. The flavors are so rich and flavorful. I will definitely be making this again.