How To make Shellfish Soup with Cilantro

3 tablespoons olive oil
24 large shrimp

peeled, deveined,
:

shells reserved 1 cup chopped carrots
1 cup chopped leeks
1 cup chopped onion
1 1/2 cups dry white wine
4 1/2 cups water
3/4 bunch fresh cilantro
3/4 vanilla bean

split lengthwise
2 bay leaves
6 ounces green beans :

trimmed, cut in

half 6 ounces asparagus :

trimmed, cut into
-- 3-inch length 6 ounces snow peas

trimmed
1 1/4 cups chopped green onions
12 sea scallops :

cut horizontally in
-- half chopped fresh cilantro
Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; saute 3 minutes. Add carrots, leeks and onion and saute 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves.
Cover; sim mer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)
Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green o nions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup int o bowls. Sprinkle with chopped cilantro.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Here's a light, fresh-tasting soup-stew from Hotel Ch