Scallop and Roasted Tomato Soup Recipe by Mangia
Scallop and Roasted Tomato Soup
Thesis remarkably rich tasting and full flavored, more like a stew than a soup, thanks in large part to the generous amount of roasted tomatoes that serve as the base. You can prepare the tomatoes and make the soup base 1 day in advance. Then it is just a matter of reheating the soup and adding the scallops. The key to keeping them tender is to add them right before serving. With crusty bread and fruit and cheese, this makes a stylish light lunch or supper.
Ingredients
- 2 large shallots
- 1 medium carrot
- ½ fennel bulb
- 2 tablespoons extra-virgin olive oil
- 24 roasted plum tomato halves
- 4 cups chicken broth
- 2 bay leaves
- 1 tablespoon salt
- ¼ teaspoon sugar
- 1 pound bay scallops
- 3 tablespoons grated lemon zest
- 2 teaspoons fresh thyme leaves
Instructions
- Peel, trim, and coarsely chop the shallots. Peel, trim, and coarsely slice the carrot. Trim and coarsely chop the fennel. In a food processor, chop the shallots, carrot, and fennel medium fine.
- In a medium skillet, sauté the vegetables in the olive oil over medium heat, stirring, for 3 minutes. Cover and sweat over low heat for 5 minutes, until tender.
- In a blender or food processor, puree half of the tomatoes with 2 cups of the chicken broth until smooth. Pour into a heavy large pot. Puree the remaining tomatoes and 2 cups of chicken broth using the on/off button, and stop chopping when the mix is chunky; add to the pot. Stir in the chopped-vegetable mixture. Add the bay leaves, salt, and sugar. Cover and cook over moderate heat for 30 minutes.
- Add the scallops to the soup, stir to distribute, and cook for 5 minutes.
- Remove the bay leaves; add the lemon zest and thyme, and stir well. Serve the soup immediately.
