- 4
0/5
(0 Votes)
Ingredients
- 2 Tbsp. Butter
- 1 Onion, chopped
- 1 Stalk Celery, Chopped
- 1 Carrot Chopped
- 4 Cups Chicken or Fish Broth (could use 2 cup chicken soup clam juice)
- 2 lbs Potatoes, peeled and diced
- 1 Sprig Fresh Thyme
- 1 Bay Leaf
- 2 Tbsp Tomato Paste
- 1 Tomato, peeled, seeded & diced
- 1/2 cup heavy cream
- 1 lb uncooked shellfish, cut in 1/2" pieces
- 1/4 cup parsley, chopped
- salt & pepper to taste
Preparation
Step 1
Melt butter in a saucepan over medium-high heat. Add onion, celery and carrot and gently saute until the vegetables start to soften, 5 to 10 minutes. Add the broth, potatoes, thyme and bay leaf. Cover and simmer for about 10 minutes. Stir in the tomato paste and tomato and simmer for another 5 minutes. Add the cream and heat until soup is hot.
Add the shellfish. Remove the saucepan from the heat. Cover and let stand about 3 minutes. Stir in the parsley and serve
Makes 4 - 6 servings
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