This is best served with crusty bread to soak up every drop. For added spice, increase the red pepper to 1/2 teaspoon.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
4 servings (serving size: 2 cups soup and 1 1/2 teaspoons green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat. Drain; set aside.

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  • While noodles cook, heat oil in a large Dutch oven over medium-high heat. Add mushrooms and garlic, and sauté 3 minutes or until lightly browned.

  • Add broth, water, lemon rind, and 1 tablespoon lemon juice to pan; bring to a boil. Add asparagus; cook 1 minute. Reduce heat, add scallops, and simmer 3 to 4 minutes or until scallops are opaque and asparagus is tender.

  • Stir in cooked noodles, remaining 1 tablespoon lemon juice, basil, salt, and pepper; cook 1 minute. Divide evenly among 4 shallow soup bowls. Sprinkle each portion evenly with green onions.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

259 calories; calories from fat 10%; fat 2.8g; saturated fat 0.3g; protein 27.5g; carbohydrates 31.8g; fiber 3g; cholesterol 37mg; iron 3.9mg; sodium 759mg; calcium 70mg.
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