Summer is a celebration of all things fresh and lovely; bursting forth with vibrant colors, herbacious notes and strong flavors. And, obviously, it’s a time to eat things that are lighter – not only because we’re no longer bundled up in layers upon layers of sweaters {I miss this part of you, winter!}, but because…let’s face it…who wants to be standing in a hot kitchen for any longer than they need to be?
Enter this soup.
I mean, who wouldn’t want to dive in, spoon first?
You all know by now that I have a huge spot in my culinary heart for all things soup – it doesn’t matter what time of year it is, how hot or cold it is…I will never, ever turn down a bowl. But sometimes, a girl’s gotta do what a girl’s gotta do…and sometimes that means making a soup that is “summer friendly.” So when this idea popped into my mind not long ago, I knew I had to make it happen. It’s as simple as utilizing a quality bag of your favorite seafood medley {where I live, fresh seafood is not always choice/easy to come by} and jazzing it up with LOADS of freshness – we’re talking crisp white wine, simple chicken stock, and a plethora of fresh herbs and vegetables. It comes together in one pot, and is the perfect summer weeknight meal – especially when eaten al fresco : )
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Summer Seafood Soup {original recipe}
A fun twist on a classic seafood stew, this dish utilizes many pantry staples and can easily be manipulated to suit your particular tastes. Make a double batch and have dinner ready for the next day – serve atop pasta or rice with a smathering of fresh herbs, and you’re all set!
Ingredients:
1 lb. seafood medley {our local Kroger has a great blend you can get, right in the freezer department}
1 large white onion, finely diced
2 cloves garlic, minces
1 cup low-sodium chicken stock
1/2 – 1 cup white wine
olive oil
salt and pepper, to taste
crushed red pepper, to taste
fresh basil leaves, for garnishing {should equate to 1/4 – 1/3 cup once julienned}
**optional: if a thicker broth is desired, you can combine 1/2 T. cornstarch with 1/4 cup water. Slowly whisk into the soup until thickened to your liking**
To Prepare:
In a large nonstick sautese pan, generously drizzle in olive oil until the bottom is nicely coated. Once heated through, add in the diced onion. Cook over medium heat, 6-10 minutes, or until the onions are soft and translucent.
Add in the minced garlic and saute 3-5 minutes more, until the garlic has softened {the onions may be starting to turn slightly golden – that’s ok!}. Season the vegetable mixture with salt and pepper, as well as the crushed red pepper, to taste.
Add in the liquid ingredients {stock and wine} and bring to a slow simmer.
Add in the seafood medley, and cook according to the package directions {mine took about 12 minutes}.
Now would be the time to add in the thickening mixture, if desired. Once drizzled in, stir to combine and simmer for 5 minutes or so, until you can see the difference in texture.
Dish into large soup bowls, and top with the julienned basil leaves. I also like to add a bit of extra crushed red pepper flakes, too, for a bit of extra heat.
Serve with toasted bread for dipping. Enjoy!
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