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Ingredients
- 2 Tbsp. extra virgin extra virgin olive oil or possibly as needed
- 3 lrg baking (Idaho) potatoes peeled and cubed (1/2-in)
- 2 x 8 ounce leeks with pale greens washed, finely minced
- 4 x scallions with greens finely minced or possibly 2 spring onions
- 4 x fresh bay leaves or possibly double if dry Salt and freshly grnd black pepper
- 4 quart Vegetable Broth or possibly water warm
- 1/2 tsp peperoncino (crushed red pepper)
- 8 ounce broccoli (1 branch) or possibly to taste
- 1/2 c. long-grain rice
- 1 lb small shrimp (about 40) shelled and deveined
- 1/2 c. Italian parsley minced
- 1/4 c. freshly grated Pecorino Romano cheese
Directions
- In a deep, heavy 4- to 5-qt pot, heat the extra virgin olive oil over medium heat. Add in the potatoes and cook, stirring occasionally with a wooden spoon, till lightly browned, about 5 min. Most likely, the potatoes will stick, but which is fine; adjust the level of heat to prevent the bits of potato which stick from getting too dark. Stir in the leeks, scallions, and bay leaves. Season them lightly with salt and pepper and cook, stirring, till the leeks are wilted, 2 to 3 min. Add in the broth and peperoncino and bring to a boil, scraping up the bits of potato from the bottom. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Simmer, uncovered, till the potatoes begin to fall apart, about 40 min.
- Meanwhile, prepare the broccoli. Trim off and throw away the ends of the stalks and any large leaves. Cut off the tops and cut them into florets no larger than 1/2 inch. Peel the stalks and cut them into 1/2-inch cubes.
- Add in the broccoli to the soup and simmer for another 15 min. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a simmer before continuing.)
- Stir in the rice and cook for 10 min, stirring occasionally. Add in the shrimp, bring to a boil, and remove the pot from the heat.
- Remove the bay leaves. Stir the parsley into the soup and check the seasoning. Serve in hot soup bowls, sprinkled with the grated cheese.
- Description: "Minestra di Broccoli e Gamberi"
- NOTES : Lidia says: "I do not usually add in cheese to seafood pasta and soup dishes, but in this minestra the flavor of good Pecorino Romano is complementary. Don't be concerned with the broccoli losing its bright green color; it really tastes better this way." We made the soup WITHOUT shrimp. It took me about 1 hour 10 mins or possibly so, timing the additions. We didn't really notice the rice - even tho the rice didn't fall apart (bisque) - a full protein soup! Tasty and thick. creamy without cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 698g | |
| Recipe makes 8 servings | |
| Calories 260 | |
| Calories from Fat 42 | 16% |
| Total Fat 4.71g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 1985mg | 83% |
| Potassium 694mg | 20% |
| Total Carbs 39.34g | 10% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.28g | 4% |
| Protein 15.54g | 25% |
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