Shrimp and scallops engulfed in a creamy tomato soup made
with veggies, tomatoes and cream cheese. This one is a must make for you
seafood lovers out there!
INGREDIENTS
- 5 Tablespoons butter
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 large garlic clove, minced
- 1 bay leaf
- 2 teaspoons oregano
- 2 Tablespoons flour
- 6 cups of chicken broth
- 1 (28 ounce) can diced tomatoes
- 1 (8 ounce) brick of cream cheese
- 2 teaspoons cooking sherry
- 2 pounds seafood, chopped (I used shrimp and bay scallops, chopped into bite size pieces)
- salt and black pepper, to taste
- Fresh parsley for garnish, if desired
INSTRUCTIONS
- In a soup pot, melt butter over high heat.
- Add all vegetables and bay leaf. Cook until vegetables are tender, about 10 minutes.
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Full Instructions : Click Here