Today is Pieter’s birthday. He wanted to stay in and requested this Peruvian soup he remembers from when we were in Lima. I am very happy to oblige since of course I want to make him something that he really enjoys, but also a mini proud moment since of everything he wanted, he requested something from my home country. This soup is a sort of bisque. This version can be made anywhere. It is just very important to get whole shrimp (with shells and heads) since they are the base for this soup. Served with some lime wedges and it’s heaven in a bowl.
This recipe serves 3.
750g whole medium shrimp (peeled and deveined, reserve the shells and heads)
½ red onion, finely chopped
3 cloves of garlic, minced
½ cup tomato puree
2 teaspoons of tomato paste
3 Russet potatoes, peeled and chopped (or any other kind for mashing, you want it to give consistency to the soup)
Handful of rice
2 liters of seafood stock (I boiled 1 crab, 300 gr of vongole, 1 diced carrot, 2 stalks of celery and 1 leek)
2 tablespoons of butter
½ cup of white wine or Pisco
¼ cup of peas
¼ cup of broad beans
½ cup of corn kernels
1 tablespoon of dried oregano
150gr feta, crumbled
½ bunch of fresh coriander, chopped
3 eggs, fried
Lime wedges for serving
To make the stock, just boil the crab with the vongole, carrot, celery and chopped leek for about 20-30 minutes, Then drain and reserve the stock.
To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and reserve in the fridge. (if you want you can reserve 3 whole shrimps and cook them with the shells and then reserve them for decorating the plate)
In a medium pan and over medium-high heat, add 2 tablespoons of butter and olive oil. Then add the shells, heads and white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and about 3 cups of the seafood stock. Blend until smooth and then sift the mixture. Reserve it.
In a large pot, add 3 tablespoons of olive oil over medium heat. Add the onions and cook until translucent. Then add the garlic and tomato paste. Cook for a couple of minutes and then add the tomato puree. Add the remaining of the seafood stock and the shrimp sauce. Add the potatoes, a handful of rice and some salt. Let it simmer on medium heat for 20 to 30 minutes.
Add the peas, broad beans, corn kernels and shrimp tails to the soup. Let it cook for about 3 minutes and then add the cream. Add the oregano, half of the chopped coriander and taste for salt.
Pour the soup into 3 bowls and sprinkle with some feta and more coriander. Place a fried egg on top of each bowl and serve with lime wedges. Enjoy!
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