Nick's Wednesday Soup
Large stock pot
5 cups vegetable broth
4 Tbsp black pepper
1 Tbsp cayenne pepper
½ cup white wine
1 clove garlic – minced
2 cups white onion – diced
½ Tbsp basil
1 tsp sea salt
4 lbs extra large shrimp – washed and peeled
2 lbs scallops – washed, peeled and chopped
2 lbs crabmeat – washed and chopped
In a large stockpot over “Medium” heat, combine vegetable broth, black pepper, cayenne pepper and white wine. Stir the ingredients every 5 minutes to keep the mixture from boiling over. Once 15 minutes has passed, add garlic, white onion, basil and sea salt to the pot. Reduce the temperature to “Low” and let the soup cook for 10 minutes. Next, add shrimp, scallops, and crabmeat to the pot. Let the soup cook for 40 minutes. After 40 minutes, turn off the heat and let the soup simmer for 15 minutes.
Serve this dish with French bread and white wine.