Tomato soup with mussels
Description
A hearty first course. Creamy mussel soup-puree is incredibly delicious, believe me. It's also very simple and quick to prepare—you'll easily handle the process. This recipe provides a detailed and vivid description and demonstration. Serve the soup hot.
Instructions
- 1
Step 1
Peel the onion and cut into small cubes.
- 2
Step 2
Grate the peeled carrots on a grater.
- 3
Step 3
Pour 2 tablespoons of oil into a frying pan, heat it up, and sauté the carrots and onions over medium heat until the carrots become soft.
- 4
Step 4
We wash the tomatoes and can peel them, or leave the skin on. We chop 2 tomatoes into small cubes, and slice the other 2 into thin wedges or strips.
- 5
Step 5
Wash the spinach and finely chop.
- 6
Step 6
Add the diced tomatoes and spinach to the pan with the onion and carrots. Simmer-fry over low heat for about 3-4 minutes, then add the canned tomatoes and cook for the same amount of time.
- 7
Step 7
Transfer the contents of the skillet to a pot and blend everything with a blender until smooth.
- 8
Step 8
Add 2 cups of water, bring to a boil and simmer for about 8-10 minutes
- 9
Step 9
Pour the remaining oil into the empty skillet, heat it up, and sauté the rice for about one to one and a half minutes. Then add the wine and sugar, and simmer over low heat for about 5 minutes to evaporate the liquid. Transfer the rice to the pot.
- 10
Step 10
We thoroughly rinse the mussels under a stream of cold water. For the soup, you can use either peeled mussels or mussels in their shells.
- 11
Step 11
Add the mussels after the rice and cook until the rice is done—about 10 minutes. Then add salt, pepper, chopped basil, diced tomatoes, and minced garlic, and cook for another 8–10 minutes.