Potato Soup with Scampi

Ingredients

• 6 medium-sized starchy potatoes
• Salt
• 12 scampi
• 8 tbsp olive oil
• 2 shallots
• 2 tsp Tomato paste
• 200 ml dry white wine
• 600 ml Vegetable Broth
• 1 large tomato
• 1 garlic clove (unpeeled)
• 3 basil leaves
• Pepper
• 4 toasted bread slices

Instructions

1. 1.

   Peel the potatoes and cook them in salted water. Peel the scampi, wash their shells thoroughly, let them drain, slit along the back to remove the vein, rinse, pat dry, and dice finely. Roast the scampi shells in 1 tbsp olive oil. Peel the shallots, slice into strips, add to the shells and sauté briefly. Add the tomato paste and roast until browned on the pot bottom. Deglaze with white wine and 200 ml vegetable broth. Wash the tomato, quarter it, remove the stem, and add. Peel the garlic, finely dice, and add. Wash the basil, shake dry, pluck leaves, slice into thin strips, and add the stems to the scampi stock. Bring the stock to a boil, cover, and simmer gently over medium heat for about 15 minutes. Strain through a fine sieve and press well. Return the strained stock to the pot, add 2 tbsp olive oil, and blend with an immersion blender. Add the diced scampi to the hot, non-boiling broth and let them cook through. Warm the remaining vegetable broth. Press the cooked potatoes through a potato masher into a pot, pour in the hot broth, add 2 tbsp olive oil, and blend into a creamy consistency with the immersion blender. If needed, add more broth and reheat while stirring. Season with salt and pepper.

2. 2.

   Add the basil strips and divide the soup among four glasses. Spoon some scampi with broth onto each serving. Garnish with basil and toasted bread slices.