Seafood Tomato Soup

Ingredients

• Seafood cocktail 10 oz
• Onion 1 head
• Garlic 3 cloves
• Sweet Pepper 1 piece
• Tomatoes 1 piece
• Spiced Tomato Juice 10 fl oz
• Saffron 1 tablespoon
• Fresh basil leaves 1 tablespoon
• Herbes de Provence 1 tablespoon
• Meyer Lemon Juice 1 tablespoon
• Chicken Egg 2 pieces

Step-by-Step Guide

Step 1

Place the frozen ingredients into a deep bowl and cover them with boiling water. Let them sit for five to seven minutes, then drain using a colander and pat dry. Transfer to a pot, add 500 ml of water, and set over medium heat.

Step 2

Meanwhile, heat a tablespoon of vegetable oil in a skillet and sauté the chopped onion and garlic until golden brown. Add the sautéed mixture to the pot with the stew.

Step 3

Dice the tomato and sweet bell pepper into small cubes. Add them to the same skillet where the onion and garlic were cooked, and quickly sauté for a couple of minutes, stirring constantly, but no longer.

Step 4

Add the sautéed vegetables to the pot. Stir the soup and bring it to a boil. Lightly season with salt and add a few black peppercorns.

Step 5

Pour in the tomato juice. Add saffron, a mix of Provençal herbs (a good Provençal blend includes basil, oregano, rosemary, savory, and thyme), and dried basil. Bring the soup back to a boil.

Step 6

Squeeze about a tablespoon of lemon juice into the pot. Stir and let the soup simmer for another five to seven minutes. In the meantime, beat the eggs in a small bowl.

Step 7

Gradually pour the beaten eggs into the boiling soup in a thin stream, continuously stirring the liquid with a spoon. Remove the pot from the heat, cover with a lid, and let it sit for five minutes.

Step 8

Allow the finished soup to cool slightly and ladle it into bowls. Each serving can be garnished with freshly ground black pepper and a squeeze of lemon juice.