I’ve wanted to try this recipe for shrimp soup since the summer and decided it was the perfect cold, rainy day for it. The sky even look liked soup. Finding recipes in old cookbooks is always a mixed bag. I wish they had a little more detail, but at the same time, they’re liberating. I pay more attention to finding egg shaped potatoes and watching for what supposed to happen as opposed to the timer. A good way to pass a dreary fall day.
Sopa de Camarones/Shrimp Soup
Adapted from Cuban Cookery by Blanche Z. De Baralt published in 1931.
1 pound large shrimp
6 potatoes, size of an egg
1 ear of fresh corn cut into 6 sections
4 large tomatoes, diced, fresh or canned
1 bay leaf
2 whole cloves
Salt and pepper to taste
1 garlic clove
1 onion, diced
3 cups whole milk
2 egg yolks, beaten
In a large pot, bring salted water to a boil and add shrimp until just cooked through, about 2-3 minutes. Remove shrimp and rinse under cold water, about 2 minutes. Reserve cooking water.
In a heavy saucepan, heat butter over medium heat. Add onions and garlic and saute till soft, about 5 minutes. Add tomatoes, bay leaf, cloves, salt and pepper to taste, and one cup of the reserved cooking water and bring to a simmer. Lower heat and cook covered for 15 minutes. Remove from heat.
Using fine mesh strainer or food mill, strain tomato mixture into the pot with the shrimp cooking water. Add potatoes and bring to a boil. Lower heat and cook covered till tender, about 25-30 minutes. Add corn sections and cook an additional 5 minutes. Add milk and shrimp till warmed through. Add a small amount of the warm liquid to the beaten yolks then add mixture to soup to thicken. Adjust seasonings to taste.
Can be served with poached egg.
Serves 4 – 6.