A light, fresh-tasting soup-stew.

3 tablespoons olive oil
24 large shrimp, peeled, deveined, shells reserved
1 cup chopped carrots
1 cup chopped leeks
1 cup chopped onion
1½ cups dry white wine
4½ cups water
3/4 bunch fresh cilantro
3/4 vanilla bean, split lengthwise
2 bay leaves

6 ounces green beans, trimmed, cut in half
6 ounces asparagus, trimmed, cut into 3-inch length
6 ounces snow peas, trimmed
1 1/4 cups chopped green onions
12 sea scallops, cut horizontally in half
Chopped fresh cilantro

Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté
3 minutes. Add carrots, leeks and onion and sauté
5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)

Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.