Seafood Soup

Seafood Soup Ingredients

2 tablespoon Extra virgin olive oil	1/4 cup Dry red wine or dry sherry
4 tablespoon Unsalted butter	3 cups Chicken or seafood stock
1 large Potato peeled & chopped	1 1/2 lbs Scallops cut in chunks
2 ribs Celery with greens chopped	1 pound Medium shrimp precooked
1 medium Yellow onion chopped	3 cups Whole milk or half and half
1 Bay leaf fresh or dried	1/2 teaspoon Cayenne pepper
Salt & pepper	1 cup Froz corn
1 tablespoon Old bay seasoning	1 cup Frozen green beans
5 tablespoon Flour

Instructions for Seafood Soup

Heat a medium soup pot over medium-high heat. Add the EVOO and 2 TBL cold butter, cut into small pieces. Add the veggies as you get them chopped. Add the old bay seasoning, salt, pepper and bay leaf. Cook 5 minutes to begin to soften, then add the flour and cook for a minute longer.

Next, add the wine and cook for one minute. Whisk in the stock and bring it to a bubble, then arrange the scallops in an even layer around the pan.

Cover the pan and cook until the scallops are opaque, 4 minutes.

Remove the lid, add the milk and cook for 2 to 3 minutes longer to thicken. Add about 1/4 teaspoon cayenne pepper, corn,shrimp and green beans, then adjust the seasonings. Discard the bay leaf.

Main Ingredient: Seafood Cuisine: American

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