Elegant seafood soup
1
- Prep Time5 min
- Total Time5 min
- Makes2 to 4 servings
Ingredients
1 tbsp olive oil
1 medium onion
3 garlic cloves, minced
1 cup vegetable cocktail or Clamato juice
2 cups water
1/2 cup dry white wine
1/2 tsp Tabasco sauce
1/4 cup orzo pasta, or quick-cooking rice
250 g frozen peeled shrimp, or 1/2 340-g pkg crab-flavoured pollock, cut into bite-size pieces
2 green onions, sliced, or 1/4 cup chopped fresh parsley or dill
Instructions
Heat oil in a large saucepan set over medium-high heat. Add onion and garlic and stir occasionally until onion starts to soften, about 2 minutes. Add cocktail juice, water, wine, Tabasco and orzo.
Bring to a boil, then reduce heat to medium and boil gently, uncovered and stirring often, until orzo is almost cooked, about 8 minutes.
Stir in shrimp or pollock, cover and continue to cook until shrimp turn pink or pollock is hot, from 2 to 5 minutes. Stir in green onions and serve with crusty bread. Soup is best served the day it is made but leftovers can be refrigerated for up to 1 day.
Nutrition (per serving)
Calories 169, Protein 13.9g, Carbohydrates 15.1g, Fat 4.7g, Fibre 1.4g, Sodium 316mg.
Healthful zesty juice makes an instant broth for this low-cal dinner soup. Add more seafood, if you like.
