Tomato Soup with Milk Froth and Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 650 grams ripe Tomatoes
- 2 Tbsps Tomato paste
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- ½ tsp sugar
- 1 tsp dried oregano
- 2 Tbsps Whipped cream
- 8 Scallop (triggered, ready to cook)
- Sea salt
- 100 milliliters milk
Preparation steps
Peel the onion and garlic, and chop finely. Heat olive oil in a pan and saute the onion and garlic in it until translucent. Rinse the tomatoes, chop roughly, and add to the onion and garlic. Cook for 10 minutes. Stir in the tomato paste, sugar and oregano, pour in the vegetable broth, and season with salt and pepper. Simmer for 20 minutes over medium heat.
Puree the soup and strain through a sieve into a new pot. Stir in the cream and heat again.
Rinse the scallops and pat dry. Heat 2 tablespoons of olive oil in a nonstick pan and fry the scallops in it for 3-4 minutes until golden brown and glossy. Season with sea salt and thread two scallops on a wooden skewer.
Froth the milk with a whisk.
Divide the soup equally into four drinking glasses, gently place the milk froth over the soup and place the scallop skewers oon the top.
