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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.