Tomato soup with seafood


Seafood mix 250g
Onion 1 clove
Garlic 3 cloves
Sweet pepper 1 piece
Tomato 1 piece
Tomato juice 350 g
Saffron 1 tsp
Dried basil 1 teaspoon
Provence herbs 1 teaspoon
Lemon juice 1 tablespoon
Egg chicken 2 pieces


1. Frozen seafood lay out in a deep bowl and pour boiling water. Leave on for five to seven minutes, then discard in a colander and dry. Transfer to a saucepan, add 500 ml of water and place over medium heat. Tomato soup with seafood
2. Meanwhile, in a pan heat a tablespoon of vegetable oil and fry it chopped onion and garlic until golden brown. The resulting fried add to pan with the reptiles. Tomato soup with seafood
3. Tomato and sweet pepper cut into small cubes. Throw into the same pan, where they cook the onion and garlic, and quickly fry, stirring constantly for a couple of minutes, no longer. Tomato soup with seafood
4. Add the roasted vegetables in the pan. Stir the soup, bring to a boil. Lightly season with salt and toss a few peas black pepper. Tomato soup with seafood
5. Pour the tomato juice. Add saffron mixture of Provencal herbs (in a good mixture of Provencal include basil, oregano, rosemary, savory and thyme) and dried basil. Again, bring the soup to a boil. Tomato soup with seafood
6. Squeeze in a pot about a tablespoon of lemon juice. Stir and let the soup simmer for another five minutes to seven. Meanwhile, in small bowl, beat eggs. Tomato soup with seafood
7. pour a thin stream into boiling soup beaten eggs, stirring constantly with a spoon liquid. Remove the pan from the heat, cover and leave for five minutes. Tomato soup with seafood
8. Ready soup cool slightly and pour plates. Each portion of soup can be further sprinkle with black pepper and sprinkle with lemon juice.

Tomato soup with seafood

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