Description
Dear cooks, today I want to invite you to a tasting of an absolutely amazing soup. Of course, you can say that, if you believe my words, all my soups - "absolutely extraordinary." This is not so. But with this soup it's an interesting story. I love shrimp, relate well to the squid, once even ventured to try the oyster and survived. What I could never bring myself to swallow is the mussels. Well, no way! Until that day, when she cooked this soup. This is something completely unimaginable, I just couldn't put it down. I didn't even notice as it ate all the mussels that were in my plate. And the husband demanded a repeat two days later, after the soup is over! Going to cook this weekend for an Encore!
Ingredients
-
Butter
45 ml
-
Onion
125 ml
-
Garlic
1 Tbsp
-
Corn
300 g
-
Carrots
125 ml
-
The Apium graveolens Dulce
125 ml
-
Red sweet pepper
125 ml
-
Flour
45 ml
-
Broth
1.5 l
-
Potatoes
300 g
-
Shellfish
150 g
-
Shrimp
50 g
-
Tuna
1 can
-
Thyme
5 ml
-
Parsley
30 ml
-
Cream
125 ml
Cooking
Then boil the vegetable broth of 2 liters of water. Just in case the soup will get too thick in your opinion.
And while the broth is cooking, wash, peel and slice or chop as required by the recipe vegetables. To open a jar of tuna. The role of shellfish I have made a jar of seafood cocktail (180 g), corn was frozen.
Prepare the remaining ingredients: flour, herbs, spices, garlic.
Melt the butter and fry the onions until Golden brown.
Add the garlic, carrots and celery, fry for 1 minute.
Then add the red pepper
And corn. Fry at medium temperature until soft.
Add the flour and cook for 1 more minute.
Strain the broth. Pour 125 ml of broth, stir quickly to the flour brewed.
Gradually and gently pour in the remaining broth, add the thyme, potatoes and bring to a boil, add salt. Cook on low heat for about 10 minutes or until the potatoes are tender.
Tuna meat to divide into pieces.
Add to the soup clams, tuna and shrimp, pour the cream.
Bring to a boil and immediately remove from heat. Add pepper if necessary.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.