Creamy Seafood Soup with Basil

Creamy Seafood Soup with Basil

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From: Diabetic Living Magazine

A stock reduction gives this creamy seafood soup a big burst of flavor. By using fat-free half-and-half—instead of tradional cream—we've significantly lightened up this soup.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds live mussels in shells or 12 ounces small shrimp in shells (see Tip)
  • 12 quarts (48 cups) cold water
  • 1 cup salt
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1½ cups water
  • 1 tablespoon olive oil
  • 1 cup finely chopped leeks (see Tip)
  • 2 cloves garlic, minced
  • ¼ teaspoon saffron threads or ⅛ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • 1 cup fat-free half-and-half
  • 1 tablespoon finely shredded fresh basil


  • Prep

  • Ready In

  1. Scrub live mussels under cold running water. Using your fingers, pull out the beards that are visible between the shells. In a very large bowl, combine 4 quarts (16 cups) of the cold water and ⅓ cup of the salt. Add mussels; soak for 15 minutes. Drain in a colander. Rinse mussels, discarding water. Repeat twice more, using fresh, salted water each time. Rinse well. (If using shrimp, omit this step.)
  2. In a Dutch oven, combine chicken broth and the 1½ cups water; bring to boiling. Add mussels; reduce heat. Cover and simmer for 5 to 7 minutes or until shells open and mussels are cooked through. Discard any mussels that do not open. (If using shrimp, simmer for 2 to 3 minutes or until shells are pink and shrimp is opaque.) Discard any mussels that do not open.
  3. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; set aside. Set mussels or shrimp aside until cool enough to handle. Remove meat from mussel shells and set aside; discard shells. (Or peel and devein shrimp; discard shells.)
  4. In a large saucepan, heat oil over medium heat. Add leeks and garlic; cook for 3 to 5 minutes or until tender. Stir in reserved cooking liquid, the saffron, and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until reduced to 3 cups. Stir in half-and-half; heat through.
  5. Just before serving, stir mussels or shrimp into soup. Sprinkle individual servings with basil.
  • Tips: If using shrimp, add ⅛ teaspoon salt to the soup.
  • To clean leeks, remove root end and remove any heavy dark green portions. Slice lengthwise and submerge in a bowl of cool clean water. Gently open layers and rinse thoroughly to remove any grit or sand. Repeat as needed.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 79 calories; 4 g fat(1 g sat); 7 g carbohydrates; 3 g protein; 16 mg cholesterol; 456 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ lean protein, ½ other carbohydrate

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