Tomato and Rice Soup with Scallops

Serves: 6

Ingredients

 * 3.5 lbs ripe tomatoes, chopped
 * 1 tablespoon unsalted butter
 * 1 large onion, chopped
 * 1 small celery stalk, chopped
 * 2 small carrots, peeled and shredded
 * 6 cups low sodium chicken stock
 * 2 tablespoons cilantro, chopped
 * 2 tablespoons green onions, chopped
 * 4 tablespoons long grain rice
 * salt and pepper, to taste
 * 1 lb fresh scallops
 * ½ cup dry white wine
 * 1 bay leaf

Directions

 * 1) Heat butter in a large saucepan and add onions, celery, and carrots with 1 cup of the chicken stock.
 * 2) Cover and simmer for 10 minutes on low heat, stirring occasionally.
 * 3) Stir in tomatoes and all of the stock except reserve a ½ cup of the stock and set aside.
 * 4) Cover and simmer over low heat for an additional 15 minutes, stirring occasionally.
 * 5) When tomatoes are soft, purée soup in a food processor and return to saucepan.
 * 6) Add cilantro, green onions, and rice.
 * 7) Sprinkle with salt and pepper to taste.
 * 8) Simmer, uncovered for 10 minutes or until rice is cooked through or "al dente".
 * 9) In a small saucepan, add scallops, wine, bay leaf and reserved chicken stock and bring to a rapid simmer on medium high heat then turn heat to low and cook until scallops are tender and cooked through.
 * 10) Remove bay leaf and pour scallop mixture into tomato and rice soup mixture and serve.

Source

 * Tomato and Rice Soup with Scallops from the Public Health Cookbook -- original source of recipe, taken from government resource in the public domain