So, I’ve been on a soup kick lately. This is another great seafood soup that is quick and light. I wanted to splurge a little, so don’t skip this recipe just because of the scallops. You could easily substitute white fish for scallops and it will be just as tasty.
The Ingredients…
2 T butter
1 Onion, chopped
2 ribs of celery chopped
2 garlic cloves, minced
1 t salt
1/2 cu dry white wine
1 1/4 t dried tarragon
1 cu bottled clam juice (you can buy a small bottle and that’s just enough)
1 2/3 cu canned diced tomatoes with their juice (one 15 oz can)
3 cu water
2 cu 1/2 in bread cubes cut from good -quality white bread
2 1/2 T olive oil
Fresh ground black pepper
1/3 cu chopped fresh parsley
1/4 lbs scallops (or white fish) cut into approximately 1 by 1/2 in cubes
1/4 lb medium shrimp, shelled
1. In a large pot, melt the butter over moderately low heat. Add the onion, celery, garlic, and 1/4 t of the salt. Cook stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the wine, tarragon, clam juice, tomatoes and water. Bring to a boil. Reduce the heat and simmer for 10 minutes.
2. Meanwhile, put a medium frying pan over moderately low heat. toss the bread cubes with the oil and the remaining 1/4 t salt; add them to the pan. Cook, stirring frequently, until crisp and golden brown, about 5 minutes. Remover from the heat and toss the croutons with 1/8 t pepper and 2 T of the parsley.
3. Stir the scallops and shrimp into the soup. Cook, stirring occasionally, until the seafood is just done, 3-5 minutes. Stir in 1/4 t pepper and the remaining parsley and serve the soup topped with the croutons.
If you don’t plan on eating immediately, have the broth ready, reheat and add the seafood just before serving.
This soup is so quick, and because of all the flavors that get infused together, you will easily trick your guests into thinking that you’ve been slaving over the stove all day…
Enjoy!
agirlandherhill 