| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
French |
Soups, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Onion; chopped |
| 2 |
|
Garlic clove; minced |
| 1 |
tb |
Vegetable oil |
| 8 |
oz |
Tomato sauce |
| 28 |
oz |
Tomato, mashed |
| 1 |
|
Bay leaf |
| 1 |
ts |
Basil, dried |
| 1 |
ts |
Thyme, dried |
| 1 |
ts |
Oregano, dried |
| 1 |
ts |
Marjarom, dried |
| 1/2 |
c |
Dry white wine |
| 1/4 |
ts |
Black pepper |
| 1 |
lb |
Shrimp or scallops; chopped |
| 1 |
tb |
Parsley, fresh; chopped |
INSTRUCTIONS
In a 4 quart saucepan,saute onion and garlic in oil until tender.Add tomato
sauce,tomatoes,bay leaf,basil,thyme,marjoram,oregano,wine and black
pepper.Let simmer 20 to 30 minutes,uncovered,stirring occasionally.Add
shrimp or scallops and simmer about 3 minutes.Discard bay leaf.Add parsley
and serve.This soup is a complete meal when served with a green salad and
French bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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