Skip to main content
The New Bon Appétit App is Here
Download the App Now
Epicurious
April 1996

Shellfish Soup with Cilantro

Here's a light, fresh-tasting soup-stew from Hotel Château Erenstein in Kerkrade, the Netherlands.

Recipe information

  • Yield

    Serves 4

Ingredients

3

tablespoons olive oil

24

large shrimp, peeled, deveined, shells reserved

1

cup chopped carrots

1

cup chopped leeks

1

cup chopped onion

1

1/2 cups dry white wine

4

1/2 cups water

3

/4 bunch fresh cilantro

3

/4 vanilla bean, split lengthwise

2

bay leaves

6

ounces green beans, trimmed, cut in half

6

ounces asparagus, trimmed, cut into 3-inch length

6

ounces snow peas, trimmed

1

1/4 cups chopped green onions

12

sea scallops, cut horizontally in half

Chopped fresh cilantro

Need to make a substitution?

Preparation

  1. Step 1

    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.)

    Step 2

    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.

Explore Bon AppétitSoupSoups and StewsShrimpShellfishSeafoodGreen BeanVegetableAsparagusPeaScallionOnionScallopMainStarterDinnerNut-FreeDairy-FreeGluten-FreeSimmerBon AppétitEpicurious