Tomato Soup with Mussels
Soups • Author's
Description
Recipe by Chef John Smith for the restaurant 'The Bistro'.
Ingredients
- Crushed Tomatoes in Their Own Juice 10 oz
- Chicken Broth 0 fl oz
- Olive Oil 0 fl oz
- Shallot 0 oz
- Onion 0 oz
- Vegetable Oil 0 fl oz
- Mussels 10 oz
- Dry White Wine 0 fl oz
- Garlic 2 cloves
- Cress salad 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Ciabatta 1 piece
Step-by-Step Guide
Step 1
Slice the shallots into rings and sauté them in vegetable oil until golden brown.
Step 2
Place the chopped tomatoes in their own juice into a blender, add the sautéed onions, garlic oil, and vegetable broth. Blend everything until smooth, then season with salt and pepper.
Step 3
Finely chop the garlic and onion. In a separate pot, heat vegetable oil and sauté the onion and garlic until softened.
Step 4
Pour white wine into the pot, add the mussels, cover the pot with a lid, and let it sit for 6-7 minutes. All the mussels should open; discard any that do not.
Step 5
Ladle the soup into bowls, top with mussels, and garnish with watercress.
Step 6
Serve with warm focaccia.
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