Ingredient and Portion
Tomato Soup with Seafood 番茄海鮮湯
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30ml Olive Oil
80g Diced Onion
15g Chopped Garlic
50g Diced Carrot
50g Diced Celery
50g Diced Leek
50g Diced Potato
500g Diced Tomato
50g Basil
150ml Stock
2 Lemon Leaves
1 tsp Thyme
4 Scallops
4 Shrimps
4 Fish Fillet
80g Diced Onion
15g Chopped Garlic
50g Diced Carrot
50g Diced Celery
50g Diced Leek
50g Diced Potato
500g Diced Tomato
50g Basil
150ml Stock
2 Lemon Leaves
1 tsp Thyme
4 Scallops
4 Shrimps
4 Fish Fillet
Seasoning
Little bit of Salt
Little bit of Pepper
Little bit of Pepper
Method
1. Stir fry diced onion and chopped garlic with olive oil until fragrant. Add diced carrot, celery, leek and potato. Fry until tendered.
2. Add diced tomato and fry until moisture seeps out. Add basil, stock, lemon leaves and thyme. Simmer for 50 minutes.
3. Put mixture into blender. Blend to soup. Add seasonings. Stir well.
4. Transfer to serving bowls. Garnish with skewers of scalded scallops, shrimps and fish fillet. Serve.
2. Add diced tomato and fry until moisture seeps out. Add basil, stock, lemon leaves and thyme. Simmer for 50 minutes.
3. Put mixture into blender. Blend to soup. Add seasonings. Stir well.
4. Transfer to serving bowls. Garnish with skewers of scalded scallops, shrimps and fish fillet. Serve.
Tips
Better to choose ripe and red tomato. The sweetness of tomato enhances the taste of this soup.
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