Serve this up in less than 30 minutes and your guests will think you slaved over it. Great for adults and children! Serve with bread, rolls, croissants etc... Thicker than soup, lighter than stew!
Yield: 6 Ready in 30 minutes
23 people trying soon
Verified by stevemur
|2 tablespoonExtra Virgin Olive Oil|
|4 tablespoonUnsalted butter|
|1 largePotato; peeled & chopped|
|2 ribsCelery with greens; chopped|
|1 mediumYellow onion; chopped|
|1 Bay leaf; fresh or dried|
|salt and pepper; to taste|
|1 tablespoonOld bay seasoning|
|1/4 cupDry red wine; or dry sherry|
|3 cupsChicken stock; or seafood stock|
|1 1/2 lbsScallops; cut in chunks|
|1 poundshrimp; precooked|
|3 cupsWhole milk; or half and half|
|1/2 teaspoonCayenne pepper|
|1 cupFrozen corn|
|1 cupFrozen green beans|
Seafood Soup Preparation
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.
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Seafood Soup Reviews
[I made edits to this recipe.]
6 years, 4 months, 6 days, 21 hours, 19 minutes ago
[I posted this recipe.]
6 years, 4 months, 6 days, 22 hours, 7 minutes ago