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Ingredients
Tomato Soup with Milk Froth and Scallops
- 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
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.
(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 %) |