Potato Soup with Spicy Shrimp

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.

Recipe from Food & Wine
Potato Soup with Spicy Shrimp
Petrina Tinslay
SERVINGS
10
PREP TIME
30 mins
TOTAL TIME
1 hr
Ingredients
  • 1/2  cup extra-virgin olive oil
  • 4   medium shallots (1 cup), thinly sliced
  •  Kosher salt
  • 1 1/2  pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1  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
Related Video
How to Make Potato Soup

When you are in the mood for a warm comfort food on a fall day soup is at the top of the list. This potato soup recipe is a perfect fit and a healthier choice since it replaces cream with fat free milk.

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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