If you're spending Easter alone and want to treat yourself, a rich, soup with lots of lovely seafood is one way to do it...
Not only does this multi-flavoured rich, high-protein it slip down like a dream, it takes hardly any time to prepare. Ok, it is an indulgence but if on your own at Easter? You deserve it!
67 took advantage of M&S' 3 for £12 special on choices of seafood & chicken, which can save up to £5. Seafood was preferred on this occasion.
The soup, rich and savoury, takes a mere 10 minutes from chopping board to table, and can be made a day in advance. The seafood is ready-cooked and only needs blanching in boiling water before serving.
Cost: £3'ish (2023)
Feeds: 1; recipe doubles easily
Ingreds:
1/2 kilo/1lb tomatoes
1/2 tbsp olive oil
1-2 tbsp plain thick yoghurt or single, double or clotted cream
s & p
garnish: chopped basil, parsley, chives
1/2 tbsp olive oil
1-2 tbsp plain thick yoghurt or single, double or clotted cream
s & p
garnish: chopped basil, parsley, chives
cream of thick Greek yoghurt
water or stock
100gm/3.5 oz pre-cooked mixed seafood collection: any of prawns, calamari, mussels, scallops, langoustine or squares of white fish
Method:
- Wash tomatoes; cut into quarters (no need to peel)
- Heat a deep, heavy-bottomed pan on high
- Meanwhile, blitz toms in food/smoothie processor 1 min or until broken down, add salt
- Pour boiling water over seafood, set aside until needed
- When pan is smoking hot, add olive oil, then carefully pour in tomatoes (stand back; it will spit)
- Turn heat down a little but let the mix bubble away 1-2 mins or until beginning to thicken; take off heat
- Pour half the soup into a blender; cover with a lid; hold a tea towel over the top (to stop boiling hot soup from flying everywhere, especially on you!). Blitz to a puree. Repeat with the rest of the tomatoes.
- Return to pan to keep warm
- Warm wide flat soup plates by running under a hot tap; fill 2/3 full with soup
- Drain seafood and build a pretty mound in the centre of the soup that stands clear of the surface; garnish with herbs and a line of double cream
- Serve
Comment:
'This is absolutely bliss; the only thing that would make it better is the company of a much-loved one'. Retired writer
Tips:
- 67 likes this soup as it is, really rich and tomato-ey, But for a lighter consistency, and to double the amount, add stock (the photo is a 60-40 mix of soup/stock)
- Leftovers can be diluted with stock and served with protein. For frugal days, add leftover rice, pasta or veg to make the soup go further.
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.
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