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BROCCOLI AND SHRIMP SOUP




Source of Recipe


MiamiHerald.com


List of Ingredients




• 1/4 cup virgin olive oil

• 3 large baking (Idaho) potatoes, peeled and cut into 1/3-inch cubes

• 2 young leeks (about 1 pound), light green and white parts, well-washed and finely chopped

• 4 scallions or 2 spring onions, green and white parts, finely chopped

• 4 bay leaves

• Salt and freshly ground pepper

• 4 quarts hot vegetable broth or water

• 1/2 teaspoon red pepper flakes

• 1 bunch broccoli

• 1/2 cup long-grain rice

• 1 pound small shrimp (about 40), shelled and deveined

• 1/2 cup lightly packed chopped fresh Italian parsley leaves

• 1/4 cup freshly grated Pecorino Romano cheese



Recipe



In a deep, heavy, 4- to 5-quart pot, heat olive oil over medium heat. Cook potatoes, stirring occasionally with a wooden spoon, until lightly browned, about 5 minutes. (Most likely, the potatoes will stick, but that is fine; adjust the level of heat to prevent the bits of potato that stick from getting too dark.) Stir in leeks, scallions, and bay leaves. Season lightly with salt and pepper and cook, stirring, until the leeks are wilted, 2 to 3 minutes. Add broth and red pepper flakes and bring to a boil, scraping up the bits of potato from the bottom of the pot. Adjust the level of heat to a simmer and season the soup lightly with salt and freshly ground pepper. Simmer, uncovered, until potatoes begin to fall apart, about 40 minutes.

Meanwhile, prepare broccoli. Discard ends of the stalks and any large leaves. Cut off tops and cut them into florets no larger than ½ inch. Peel stalks and cut them into ½-inch cubes.

Add broccoli to the soup and simmer for another 15 minutes. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring soup to a simmer before continuing.)

Stir in rice and cook for 10 minutes, stirring occasionally. Add the shrimp, bring to a boil, and remove the pot from the heat.

Remove the bay leaves. Stir parsley into the soup and check the seasoning. Serve in warm soup bowls, sprinkled with the grated Pecorino Romano cheese. Makes 8 servings.

Per serving: 365 calories (25 percent from fat), 10.2 g fat (1.9 g saturated, 5.7 g monounsaturated), 90.1 mg cholesterol, 20.9 g protein, 49.2 g carbohydrates, 4.2 g fiber, 576.5 mg sodium.