Tomato and Rice Soup with Scallops

== Description ==
Tomato and Rice Soup with Scallops from the Public Health Cookbook -- original source of recipe, taken from government resource in the public domain
* Serves: 6
== Ingredients ==
* 3.5 lbs ripe tomatoes, chopped
* 1 tablespoon unsalted butter
* 1 large onion, chopped
* 1 small celery stalk, chopped
* 2 small carrots, peeled and shredded
* 6 cups low sodium chicken stock
* 2 tablespoons cilantro, chopped
* 2 tablespoons green onions, chopped
* 4 tablespoons long grain rice
* salt and pepper, to taste
* 1 lb fresh scallops
* ½ cup dry white wine
* 1 bay leaf
== Directions ==
# Heat butter in a large saucepan and add onions, celery, and carrots with 1 cup of the chicken stock.
# Cover and simmer for 10 minutes on low heat, stirring occasionally.
# Stir in tomatoes and all of the stock except reserve a ½ cup of the stock and set aside.
# Cover and simmer over low heat for an additional 15 minutes, stirring occasionally.
# When tomatoes are soft, purée soup in a food processor and return to saucepan.
# Add cilantro, green onions, and rice.
# Sprinkle with salt and pepper to taste.
# Simmer, uncovered for 10 minutes or until rice is cooked through or "al dente".
# In a small saucepan, add scallops, wine, bay leaf and reserved chicken stock and bring to a rapid simmer on medium high heat then turn heat to low and cook until scallops are tender and cooked through.
# Remove bay leaf and pour scallop mixture into tomato and rice soup mixture and serve.
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Category:Seafood Soup Recipes
Category:Tomato Soup Recipes
Category:Long-grain rice Recipes
Category:Scallops Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Carrot Recipes
Category:White wine Recipes