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🍽️ Creamy Tomato Soup with Mussels and Milk Foam

200 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 650 g ripe tomatoes
• 2 tbsp tomato paste
• 600 ml vegetable broth
• salt
• pepper (from the mill)
• 0.5 tsp sugar
• 1 tsp dried oregano
• 2 tbsp whipping cream
• 8 scallops (kitchen-ready, removed)
• sea salt
• 100 ml milk

Instructions

1. 1. Peel the onion and garlic.
2. 2. Finely chop the onion and garlic.
3. 3. Heat oil in a pot.
4. 4. Sauté the onion and garlic in the hot oil until translucent.
5. 5. Wash the tomatoes.
6. 6. Roughly chop the tomatoes.
7. 7. Add the tomatoes to the onion mixture.
8. 8. Simmer the tomatoes for 10 minutes.
9. 9. Stir in the tomato paste.
10. 10. Pour in the broth.
11. 11. Season the soup with salt.
12. 12. Season the soup with pepper.
13. 13. Season the soup with sugar.
14. 14. Season the soup with oregano.
15. 15. Simmer the soup over medium heat for 20 minutes.
16. 16. Puree the soup.
17. 17. Strain the soup through a sieve.
18. 18. Transfer the soup to a new pot.
19. 19. Reheat the soup.
20. 20. Add the cream to the soup.
21. 21. Rinse the mussels.
22. 22. Pat the mussels dry.
23. 23. Heat 2 tablespoons of oil in a non-stick pan.
24. 24. Fry the mussels until golden brown over low to medium heat.
25. 25. Fry the mussels for about 3 to 4 minutes.
26. 26. Fry the mussels until they look glassy.
27. 27. Season the mussels with sea salt.
28. 28. Thread two mussels onto a wooden skewer.
29. 29. Repeat this for all mussels.
30. 30. Whisk the milk until foamy.
31. 31. Fill four drinking glasses with the soup.
32. 32. Carefully place the milk foam on top of the soup.
33. 33. Place the mussel skewer decoratively on top.

Nutrition per serving

• kcal: 200
• Protein: 15 g · Fett/Fat: 9 g · Carbs: 15 g