Potato Vichyssoise, Spiced Shrimp & Nettle Pesto
Pair with Estate Chardonnay
Classic soup with a fun, exotic and spicy twist!
Yield: Serves 8-10
Active Time: 30 min
Total Time: 60 min
- 1/2 cup extra-virgin olive oil
- 4 medium shallots, thinly sliced (1 cup)
- kosher salt
- one 8-ounce baking potato, peeled and cut into 1-inch cubes
- 7 cups chicken stock or low-sodium broth
- 1 ¼ pounds medium shrimp—shelled, deveined and halved horizontally
- 2 teaspoons Turkish red-pepper paste or harissa
- 2 scallions, thinly sliced
- 1 lb 16/20 size shrimp
- 1/8 cup Ancho Pasilla powder
- 1/8 cup Guajillo powder
- 2 teaspoons Chili Aleppo, crushed
- 1/8 cup sweet smoked paprika
- 1 tablespoon Chipotle powder
- 1/2 of a red bell pepper
- 1/8 cup garlic
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1/2 cup soy oil
- 1/8 cup water
- 2 cups of nettles
- 1/4 cup Parmesan or Pecorino Romano
- 1/4 cup walnuts or pine nuts
- 1 garlic clove, peeled
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- a few turns of the pepper mill
- 1/2 cup olive oil
- In a large pot or Dutch oven, 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 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.
- Preheat broiler to high heat.
- Place all of the ingredients other than the shrimp into a blender and puree until smooth.
- Toss the shrimp with enough of the spice blend to coat each piece evenly.
- You will have extra spice rub, which will keep in the refrigerator for approximately a month.
- On a large sheet pan, arrange the shrimp in a single layer and broil for approximately one minute or until caramelized but not overcooked. Remove from the oven and set aside.
- Drop the nettles into a large pot of boiling salted water.
- Blanch the nettles for 3 minutes. With a slotted spoon, move them into an ice water bath to shock and cool.
- Squeeze out all the liquid and give the nettles a rough chop. You should have about 3/4 cup of cooked greens.
- Place the chopped nettles into your food processor along with Parmesan/Pecorino Romano, walnuts, garlic cloves, lemon juice, kosher salt, freshly ground black pepper, and olive oil. Process to the desired consistency, adding a bit more oil to thin out if necessary.
- To serve family-style, pour the soup into a large serving bowl and serve the shrimp on the side, drizzling with a little pesto for color.
- For a plated soup, pour soup into individual bowls, drizzle each serving with pesto, and place a few shrimp in the center.