Puree soups always turn out to be very tender in consistency, and they are also healthy and spicy. Tomato puree soup can be called universal - it is very simple to prepare it, at the table it will create an atmosphere of culinary creativity, sophistication, because you can add different components to it - meat, vegetables, rice, seafood. Tomato puree soup with mussels turns out to be very original.
It is necessary
- For four servings:
- - 500 ml of chicken broth;
- - 500 g of tomatoes in juice;
- - 350 g frozen mussels;
- - 5 cloves of garlic;
- - 1 onion;
- - 4 fillets of anchovy;
- - 1/2 fresh chili;
- - 3 stalks of fresh thyme;
- - 50 ml of white wine;
- - 2 teaspoons of ground chili, dried parsley;
- - 1, 5 teaspoons of sugar.
Instructions
Step 1
Chop half a chili and 2 cloves of garlic. Heat olive oil in a skillet, add garlic and chili, fry for 30 seconds - no more.
Step 2
Add mussels (they must first be defrosted), simmer for 2 minutes. Pour in white wine, hold on the stove for a couple of minutes. Salt to taste, remove the frying pan from the stove.
Step 3
Finely chop the onion and 3 cloves of garlic, fry in olive oil until soft, stir. Chop anchovy fillets, add to garlic and onions. Cook for 1 minute.
Step 4
Add the contents of a skillet with onions to the hot chicken broth, add tomatoes in your own juice, thyme, parsley, ground chili. Cook for 15 minutes over low heat, add sugar during cooking.
Step 5
Pour a spoonful of wine into the soup, remove the thyme sprigs. Use a blender to puree the soup (half), leave the rest of the soup untouched, leaving whole tomato slices in the soup.
Step 6
Place mussels in tomato puree and serve hot.
