MAKEOVER CREAMY SEAFOOD SOUP
A wonderfully rich, yet healthy creamed soup. From Taste of Home Healthy Cooking Dec 2008. You won't believe the richness from a lighter soup. I should mention that being from Maryland, I add Old Bay Seasoning and it takes it right over the top!
Provided by MarylandMomof3
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turn pink. Remove and set aside.
- In the same pan, saute veggies in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to pan; heat through.
Nutrition Facts : Calories 322.9, Fat 14.5, SaturatedFat 8.6, Cholesterol 111.7, Sodium 431, Carbohydrate 18.9, Fiber 1.4, Sugar 7.2, Protein 20.5
CREAMY SEAFOOD SOUP
Make and share this Creamy Seafood Soup recipe from Food.com.
Provided by Heba Maher
Categories Egyptian
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put onions and celery in water till boiling.
- Add crabs first then sea shells then calamari then leave to boil for 15 minutes.
- Add flour and lemon juice.
- On the other hand, in a sauce pan add oil and stir fry with fish and shrimp for 5 minutes then add to soup.
- Add salt, pepper, coriander and bay leaves.
- Add whipping cream then leave to boil for 10 minute.
- Remove celery, coriander and bay leaves before serving.
- Season with salt and pepper.
- N.B after crabs are done, you can divide each into two.
Nutrition Facts : Calories 345.7, Fat 24.5, SaturatedFat 11.4, Cholesterol 153.9, Sodium 165.3, Carbohydrate 9.7, Fiber 1.4, Sugar 2.3, Protein 21.7
CREAMY SEAFOOD SOUP
Make and share this Creamy Seafood Soup recipe from Food.com.
Provided by ame2sky
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turns pink. Remove and set aside.
- In the same pan, saute veggies with the other 1T of butter until tender.
- Sprinkle veggies with flour and stir until blended.
- Gradually stir in remaining ingredients except for seafood.
- Bring to a boil over medium heat stirring frequently then cook and stir for 2 minutes or until thickened.
- Add cooked shrimp and scallops to pan along with the flaked imitation crab and cook until heated.
Nutrition Facts : Calories 366.2, Fat 15.6, SaturatedFat 9.1, Cholesterol 121.7, Sodium 756.9, Carbohydrate 22.6, Fiber 1.3, Sugar 6.5, Protein 24.9
CREAMY SCANDINAVIAN SEAFOOD SOUP
While other creamy fish soups tend to be overpowering, this one is light, elegant, and delicious. Sprinkle with chives and serve with bread.
Provided by Tautec
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
- Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
- Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 17.3 g, Cholesterol 158.2 mg, Fat 23 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 10.5 g, Sodium 990.8 mg, Sugar 5.7 g
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THICK AND CREAMY SEAFOOD CHOWDER | SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (15)Total Time 1 hrCategory SoupCalories 301 per serving
- Cook the vegetables: Melt butter in a heavy-bottomed, large pot over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
- Poaching Liquid: In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and scallops. Cover and cook just until seafood is opaque and tender. Remove fish and and scallops to a bowl, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion.
- Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook for about 1 minute. Gradually whisk in the reserved poaching liquid until your have a smooth mixture. Cook until it begins to thicken. Return the pot with the potatoes to medium heat. Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and pepper, to taste.
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