Description
This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood. If you want a simpler dish, omit the seafood. If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety. Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped.
Ingredients
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 stalks celery, chopped
- 1 large carrot, finely chopped
- ½ cup uncooked long-grain rice
- 1 (29 ounce) can diced tomatoes
- 2 cups chicken broth
- salt and pepper to taste
- ¾ pound scallops
- ¼ cup chopped fresh basil
Instructions
- Heat oil in a large saucepan over medium heat. Add onion
- celery
- and carrot; cook and stir until they begin to soften
- approximately 2 to 3 minutes. Add rice and cook
- stirring until rice is evenly coated in oil
- 1 to 2 minutes. Stir in undrained tomatoes
- chicken broth
- salt
- and pepper. Bring to a boil. Reduce heat
- cover
- and simmer for 15 minutes.
- Rinse scallops
- and if large cut scallops in half. Stir scallops into soup; cover and simmer until rice is tender and scallops are opaque
- approximately 5 to 10 minutes.
- Season to taste with salt and pepper. Stir in basil and serve.
Servings: 4