Tomato and Rice Soup with Scallops from the Public Health Cookbook -- original source of recipe, taken from government resource in the public domain
- Serves: 6
- 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
- Heat butter in a large saucepan and add onions, celery, and carrots with 1 cup of the chicken stock.
- Cover and simmer for 10 minutes on low heat, stirring occasionally.
- Stir in tomatoes and all of the stock except reserve a ½ cup of the stock and set aside.
- Cover and simmer over low heat for an additional 15 minutes, stirring occasionally.
- When tomatoes are soft, purée soup in a food processor and return to saucepan.
- Add cilantro, green onions, and rice.
- Sprinkle with salt and pepper to taste.
- Simmer, uncovered for 10 minutes or until rice is cooked through or "al dente".
- 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.
- Remove bay leaf and pour scallop mixture into tomato and rice soup mixture and serve.
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