This fresh-tasting soup offers a nice diversion from chowders and creamy bisques.
INGREDIENTS | SERVES 4–6
2 tablespoons olive oil
1 leek, white part only, trimmed and sliced
⅓ cup diced fennel bulb
1 carrot, trimmed and sliced
2 large tomatoes, peeled, seeded, and diced
6 cups fish broth
2 tablespoons vermouth
1 pound sea scallops, quartered
⅓ cup fresh basil leaves
Zest of 1 lemon
1 garlic clove
Salt and pepper to taste
Freshly grated Parmesan
In a heavy soup pot, heat oil over medium-high heat. Add leek; sauté 2 minutes.
Stir in fennel and carrot; sauté 3 minutes.
Add tomatoes and broth. Bring mixture to a boil; reduce heat to medium and add vermouth. Simmer 15 minutes.
Add scallops; simmer 3–5 minutes, or just until scallops turn opaque.
Combine basil, lemon zest, and garlic in a blender; pulse until finely ground. Stir into soup; add salt and pepper.
Remove from heat; serve. Pass the Parmesan at the table.