Shellfish Soup With Cilantro

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

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; sim mer 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 o nions 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 int o 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 Ch?teau Erenstein in Kerkrade, the Netherlands.

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