RCI-SF.002.0476.001

Tomato and Rice Soup with Scallops

Name: Tomato and Rice Soup with Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 unit .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; 1 unit salt and pepper (to taste); 1 lb fresh scallops; ½ cup dry white wine; 1 unit bay leaf

[http://www.metrokc.gov/HEALTH/nutrition/recipes/tomatoscallops.htm Tomato and Rice Soup with Scallo

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Tomato and Rice Soup with Scallops

Ingredients

Method

What Makes This Variant Distinct