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Soup

Tomato and Rice Soup with Scallops

A tomato soup with rice and scallops simmered in chicken stock, finished with wine and herbs.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Tomato and Rice Soup with Scallops

Ingredients

Directions

Make the soup base

  1. Heat butter in a large saucepan.

  2. Add onions, celery, and carrots with 1 cup of the chicken stock.

  3. Cover and simmer for 10 minutes on low heat, stirring occasionally.

  4. Stir in tomatoes and all of the stock.

  5. Reserve 1/2 cup of the stock and set aside.

  6. Cover and simmer over low heat for 15 minutes, stirring occasionally.

  7. When tomatoes are soft, purée soup in a food processor.

  8. Return puréed soup to saucepan.

Add rice and seasoning

  1. Add cilantro, green onions, and rice.

  2. Sprinkle with salt and pepper to taste.

  3. Simmer uncovered for 10 minutes or until rice is cooked through or "al dente".

Cook the scallops and serve

  1. In a small saucepan, add scallops, wine, bay leaf, and reserved chicken stock.

  2. Bring to a rapid simmer on medium-high heat.

  3. Turn heat to low and cook until scallops are tender and cooked through.

  4. Remove bay leaf.

  5. Pour scallop mixture into tomato and rice soup mixture.

  6. Serve.

Nutrition, whole recipe (rough)

703Calories
63 gProtein
16 gFat
70 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Butter1 tbsp (14g)102
Shrimp100g cooked99
Onion1 medium (110g)44
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe tomatoes
Provide the main body, acidity and bulk of the soup as they break down.
Long grain rice
Thickens the puréed soup slightly and adds body as it cooks through.
Fresh scallops
Supply the delicate seafood element that cooks gently in the simmering broth.
Chicken stock
Provides the liquid base and savory depth for the soup and scallop poaching liquid.
Dry white wine
Adds acidity and aroma to the liquid used to cook the scallops.

The step that matters

Cook the scallops gently. Scallops turn firm and rubbery when boiled or cooked too hard. Bringing the liquid to a simmer and then reducing the heat to low lets them cook through while staying tender.

Swap the onion

How well each one fits the dish's main ingredients (tomato, butter, celery, carrot, chicken, rice, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Okrafits about as well
  4. Onionthe original

Fit is the average pairing score against tomato, butter, celery, carrot, chicken, rice, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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