Seafood and Vegetable Soup with Croutons
Ingredients
2 servings
For the soup
- Green peas 150 g
- Celery stalk 1 stalk
- Seafood mix 150 g
- Onion 1 stalk
- Young garlic 1 head
- Butter 20 g
- Sugar 1 tsp (5 g)
- Water just enough to cover the peas + ½ cup of boiling water (100 ml)
- Ground black pepper (mixed colors), salt to taste
For serving
- Wheat croutons (from white bread or a baguette) to taste
- Parsley 2-3 sprigs
- Hot chili pepper a pinch, optional
Step-by-step recipe
Peas
The green peas for the soup can be fresh or frozen. That does not matter much. What really matters is that the peas are very young and sweet, without the taste of maturing peas. However you make the seafood and vegetable soup, that taste will remain and stand out clearly.
Boil the peas with garlic in a small amount of water. Sort through the green peas first and put them in a pot.
To keep the peas a pleasant green color and keep them from looking like the contents of a can of soup peas, add a little sugar to the water.
Add whole cloves of young garlic in their skins to the peas, along with 1 tsp of sugar (5 g). Pour in water so that it barely covers the peas. Bring to a boil and cook covered over the lowest heat for about 10-12 mins, until done.
Vegetables with seafood
Fry the onion with the celery. Peel the onion and chop it very finely, then fry in butter over medium heat until soft. Add the diced celery stalk. Salt and pepper the vegetables to taste.
Stew the vegetables: pour half a cup of boiling water (100 ml) into the pan and stew covered over low heat for 10 mins.
Add the seafood and stew for another 2-3 mins. Before using, it is best to cover the seafood (or the “sea cocktail” mix) with water, bring it to a boil, then rinse the seafood. This is convenient to do while the vegetables are stewing. Longer cooking is undesirable, as the seafood would turn tough.
Combine the soup: add the vegetables and seafood to the pot with the peas and stir. Add more salt if needed. Cook the soup for another 2-3 mins over low heat.
Croutons
Make the croutons: cut white bread or a baguette into cubes and dry them in the oven until crisp. If you like, you can look at crouton recipes and serve them as a snack.
By the way, it is very convenient to dry croutons in a microwave. Spread the baguette cubes on a large plate in a single layer, put them in the microwave and stir the croutons after each 30 seconds at full power. Usually 4-6 rounds of 30 seconds is enough, and the croutons are ready.
Serving
Ladle the soup into bowls, add a handful of fresh croutons and garnish with parsley leaves.
Serve the seafood soup hot. If you like spicy food, add a pinch of hot chili pepper.
How did you like this recipe?
I really want to know how the recipe turned out for you.
Calories and macros
320 kcal
Serving ≈ 390 g
- Protein19 g26% of kcal
- Fat11 g32% of kcal
- Carbs32 g42% of kcal
100 g82 kcalProtein 5 gFat 2.7 gCarbs 8.2 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.