|Home > Nutrition > Healthy Recipes > Tomato Scallops Soup|
Nutrition Information:Calories: 237
Protein: 21 g
Carbs: 25 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 229 mg
Fiber: 4 g
|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 1/2 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. Add cilantro, green onions, and rice. Sprinkle with salt and pepper to taste.|
|6||Simmer, uncovered for 10 minutes or until rice is cooked through or "al dente".|
|7||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.|
|8||Remove bay leaf and pour scallop mixture into tomato and rice soup mixture and serve.|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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