Potato Soup with Spicy Shrimp

This was the second soup Doug fixed for our dinner guests on December 15th.  This soup was 

incredibly smooth and luscious with just the right amount of spice.

Potato Soup with Spicy Shrimp

1/2 cup extra-virgin olive oil

4 medium shallots, thinly sliced (1 cup)

Kosher salt

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

One 8-ounce baking potato, peeled and cut into 1-inch cubes

7 cups chicken stock or low-sodium broth

1 1/4 pounds medium shrimp—shelled, deveined and halved horizontally

2 teaspoons Turkish red-pepper paste or harissa

2 scallions, thinly sliced

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.

recipe from foodandwine.com

Printable version: Potato Soup with Spicy Shrimp

 Shallots

For more go to: What is a shallot?

Thinly slice 4 shallots, enough to make 1 cup.

 Cook in large pot with 2 Tbsp. olive oil, about 5 minutes until soft.

 1- 1/2 lbs. Yukon Gold potatoes, cut into 1-in. cubes.

 Add potatoes and cook 5 minutes until softened.

Then, add chicken stock and simmer until tender, about 20 minutes.

 Red pepper paste with 2 Tbsp. olive oil.

Strain the broth and set aside after potatoes are cooked.

Transfer shallots and potatoes to a blender or use immersion blender and blend in pot.

Puree shallots, potatoes, 1/4 cup olive oil and 1 cup broth  until smooth.

 Return all ingredients to pot and bring back to a simmer.

 Chop scallions for garnish.

 Wash shrimp under cold water.

 Toss the shrimp in the red pepper paste.

 Cook shrimp until pink and curled.

Ladle soup into bowls and garnish with scallions.

Enjoy!