Creamy Garlic Seafood Soup
The second I thought spring had arrived, we got a huge snow storm. I guess that’s Colorado for you… With the cold weather back, I decided to make another new soup. Once again, Cooking Light magazine has provided me with another delicious recipe. I love avocado, but I had never thought of putting it in my soup before! Using skim milk in this recipe makes it healthier, but you can always use heavy whipping cream if you prefer… see I can do comfort food and healthy at the same time! 😉
Creamy Garlic Seafood Soup
Ingredients
- 8 oz shrimp peeled & deveined, reserve shells and tails for the stock
- 2 small yellow onions chopped
- 12 cloves garlic crushed
- 2 jalapeños quartered
- 1/4 cup white wine
- 5 3/4 cups water
- 1 tbsp butter
- 2 tbsp flour
- 3/4 cup skim milk or heavy whipping cream
- 1 tsp salt
- 1/8 tsp saffron crushed
- 1 lb mahi mahi fillets cut into small cubes
- 3 tbsp cilantro leaves
- 3 tbsp green onions chopped
- 1 avocado peeled & chopped
- 6 lime wedges
Instructions
- To make shrimp stock, heat a large pot over medium heat with a small amount of oil. Add the shrimp shells, onion, garlic and jalapeños; sauté until slightly soft (about 3-5 minutes) stirring frequently.
- Add the wine to the pot and stir occasionally until most of the liquid has evaporated (about 3-5 minutes).
- Add the water, bring to a boil, then reduce the heat and let simmer until the liquid is reduced to about 3 cups (about 40 minutes).
- Strain the broth over a bowl and discard the solids.
- Melt the butter in a large pot over medium-high heat, then stir in the flour and stir constant for 1 minute.
- Slowly add the shrimp broth while stirring with a whisk.
- Next, stir in the milk, salt and saffron and bring to a boil. Cook until slightly thick, stirring occasionally (about 5 minutes).
- Add the shrimp and mahi mahi and evenly distribute throughout the soup. Reduce the heat and let simmer until the shrimp are pink and the fish is cooked through (about 3 minutes).
- Remove the pot from heat and divide the soup into 4-6 bowls. Top each bowl with about 1 tsp cilantro, 1 tsp green onions and 2 tbsp avocado; serve with lime wedges.
As requested, I will try to post nutrition for recipes when I can for people watching WW points. Note that these are only estimates.
For 6 servings w/ skim milk: Calories- 264 Fat- 14.3g Carbs- 7.1g Fiber-2g Protein- 25g
Since spring hasn’t quite made its mind up yet – this is the perfect solution.
What a beautiful soup! It’s cold in San Francisco this morning too and definitely I’m craving for some warm soup. I want to try this soup – looks like I’m just missing avocado and heavy whipping cream. Thanks for the recipe!
This looks so delicious! Yum
I love avocados in soup! Add seafood to that and Mmmmmm, looks tasty!
This sounds really good, I love every single ingredient! It’s been kind of cold in San Diego too, this would be the perfect soup to warm me up!
This soup looks amazing! I love all the fresh ingredients you have. Definitely need to try!
This soup sounds really really good… I love all that you’ve put in there… great recipe!
This is one of my favorite soups. I love garlic seafood soup but haven’t tried it with avocado. I wanna give it a try and i know this will be more flavorful aside from a perfectly healthy one.
this soup looks delicious! thanks so much for sharing, great blog =]
Id never imagined such a soup existed! This sound delicious.
Ahhh, so it’s the saffron giving it that beautiful color? It looks fantastic. I think I’d go with you and use skim milk, getting the fat from the beautiful avocade. This looks like a fantastic soup.
Garlic, seafood, and avocados? Sounds like the best kind of combination.