Potato Soup with Spicy Shrimp
Recipe from Food & Wine

Influenced by his Turkish-American wife, Meltem, Scott Conant spices up his silky potato soup with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.


Petrina Tinslay

by 1  person


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Servings: 10
Prep Time: 30 mins
Total Time: 1 hr
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Ingredients
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    1/2  cup 
    extra-virgin olive oil
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    4   
    medium shallots (1 cup), thinly sliced
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    Kosher salt
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    1 1/2  pounds 
    Yukon Gold potatoes, peeled and cut into 1-inch cubes
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    1  8  ounce 
    baking potato, peeled and cut into 1-inch cubes
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    7   cups 
    chicken stock or low-sodium broth
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    1 1/4  pounds 
    medium shrimp, shelled, deveined and halved horizontally
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    2   teaspoons 
    Turkish red-pepper paste or harissa
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    2   
    scallions, thinly sliced

Directions
1.
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.
2.
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.
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