Makeover Creamy Seafood Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This delicious soup has only half the cholesterol, a fourth of the fat and half the calories of the original recipe from Mildred Fasig of Stephens City, Virginia . Best of all, our entire taste panel agreed that this makeover has an even richer and creamier texture and taste! Ingredients:
1/2 pound uncooked medium shrimp, peeled and deveined |
1/2 pound bay scallops |
2 tablespoons butter, divided |
2 celery ribs, thinly sliced |
1 medium sweet red pepper, finely chopped |
1 medium onion, finely chopped |
1/4 cup king arthur unbleached all-purpose flour |
2 cups fat-free milk |
2 cups half-and-half cream |
1/4 cup sherry or reduced-sodium chicken broth |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside.
2. In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through. Yield: 6 servings.
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