- Cream Of Shrimp and Bean Soup
- (Crema Di Gamberetti e Fagioli)
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
For the Soup:
7 oz (200 grams) raw shrimp, peeled and deveined
7 oz (200 grams) fresh cannellini beans
1 shallot, chopped
3 oz (80 grams) butter
3 and 1/2 fl oz (100 ml) dry white wine
2 oz (50 grams) plain flour
5 tablespoons double cream
1 fresh thyme sprig, leaves only
Salt and pepper
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Soup:
Cook the beans in boiling water until tender.
Drain and pass through a food mill.
Melt 1 oz (25 grams) of the butter in a pan.
Add the shallot and cook over a low heat, stirring occasionally, for about 5 minutes.
Add the shrimp and cook for 2-3 minutes.
Add the wine and cook until it has evaporated.
Season with salt and pepper.
Transfer to a food processor and process to a puree.
Bring the vegetable stock to a boil in a saucepan.
Melt the remaining butter in another pan.
Stir in the flour.
Pour in the bean puree.
Gradually stir in the boiling vegetable stock.
Cook over a low heat for about 15 minutes.
Add the thyme and cream to the shrimp puree.
Pour into the bean mixture.
Pour into a soup tureen and serve. Serves 4.
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