* Exported from MasterCook * Shellfish Soup With Cilantro Recipe By : Bon Appetit April 1996 Serving Size : 4 Preparation Time :0:00 Categories : Asparagus Beans & Peas Bon Appetit Magazine Chowder, Soups & Stews Seafoods Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb Olive oil 24 lg Shrimp -- peeled, deveined, - shells reserved 1 c Carrots -- chopped 1 c Leeks -- chopped 1 c Onion -- chopped 1 1/2 c Dry white wine 4 1/2 c Water 3/4 bn Fresh cilantro 3/4 Vanilla bean -- split lengthwise 2 Bay leaves 6 oz Green beans -- trimmed, cut in - half 6 oz Asparagus -- trimmed, cut into - 3" length 6 oz Snow peas -- trimmed 1 1/4 c Green onions -- chopped 12 Sea scallops -- cut horizontally in - half Fresh cilantro -- chopped 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; 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. MC formatted by Barb at Possum Kingdom using MC Buster & SNT Notes: Here's a light, fresh-tasting soup-stew from Hotel Château Erenstein in Kerkrade, the Netherlands. Converted by MC_Buster. - - - - - - - - - - - - - - - - - -