Tomato & Smoked Shellfish Soup
Recipe from 1 Stock, 100 Soups
by Linda Doeser
You can find this recipe on page 168 of this wonderful cookbook
about taking 1 basic recipe and making 100 kinds of soup
These are the ingredients you will need for this recipe:
Basic Vegetable Stock
Smoked Oysters or Smoked Mussels
Salt and Pepper
Croutons, to serve
This soup was fairly simple to make. All you do is chop up the veggies and mix in a large bowl with the stock and the other ingredients.
I didn't have time to peel and seed fresh tomatoes, so I used some diced canned tomatoes. I was also out of dijon mustard, so I substituted a yummy roasted red pepper one. Add salt and pepper to taste and mix it together.
I have never dealt with smoked oysters before. I have eaten the oysters that come in a regular can, and I dip them in egg and flour and fry them at Christmas. However, these oysters in a tin were a little different. I get a little weirded out by cold shellfish. I am easily bothered by textures when something is cold. I rinsed the oysters and tried to remain optimistic.
I mixed it all together and let it chill overnight. I toasted some bread to make croutons, and when I was ready to serve, I chopped them up and put some on top of my soup. It looked kind of pretty. I really, really, tried to like this soup, but I just couldn't do it. I am not having the best luck with cold soups. Maybe I am not a cold soup kind of gal. So I don't get discouraged, my next one will be a hot soup with no shellfish! And, if you are not as neurotic as me, you may like this soup. I just get weird about things. Anyways,