Makeover Creamy Seafood Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
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1/2 pound uncooked medium shrimp, peeled and deveined
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1/2 pound bay scallops
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2 tablespoons butter, divided
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2 celery ribs, thinly sliced
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1 medium sweet red pepper, finely chopped
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1 medium onion, finely chopped
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1/4 cup all-purpose flour
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2 cups fat-free milk
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2 cups half-and-half cream
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1/4 cup sherry or reduced-sodium chicken broth
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/8 teaspoon ground nutmeg
Directions
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1.
In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside.
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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.
Nutrition Facts
1 cup: 274 calories, 13g fat (8g saturated fat), 120mg cholesterol, 436mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 19g protein.
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