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Ingredients
| olive oil: 1/2 cup |
| shallot onions (chopped): 1 cup |
| Kosher salt: 1 dash |
| sweet potatoes: 1.5 lbs |
| white potatoes: 8 oz |
| chicken stock: 7 cups |
| raw shrimp: 1.25 lbs |
| red pepper flakes: 2 tsp |
| green onions - spring or scallion: 2 whole onions |
Potato Soup with Spicy Shrimp
Credit: www.foodandwine.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and a pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the potatoes and cook, stirring, until barely softened, about 5 minutes. Add the chicken stock and simmer over moderate heat until the potatoes are tender, about 20 minutes. Strain the broth into a heatproof bowl and transfer the shallots and potatoes to a blender. Add 1/4 cup of the olive oil and 1 cup of the broth and puree until smooth. Return the puree to the pot. Stir in the remaining broth and season with salt. Bring the soup back to a simmer over moderate heat.
- In a medium bowl, toss the shrimp with the pepper paste and the remaining 2 tablespoons of olive oil. Season with salt. Add the shrimp to the soup and cook just until they are pink and curled, about 1 minute. Ladle the soup into bowls, garnish with the scallions and serve.