- 3
Ingredients
- 1 large stalk celery or 2-3 small stalks celery
- 1 tbsp extra virgin olive oil plus 1 tbsp (light) olive oil
- Pinch red pepper flakes
- 2 cups cooked white beans
- 2 cups chicken stock
- 1 head roasted garlic
- 9-12 large shrimps
- Unrefined sea salt to taste
- Parsley, for garnish
Preparation
Step 1
To start the soup, cut the celery into medium-dice pieces. Heat a medium pot over low heat. Add 1 tablespoon of extra virgin olive oil followed by the celery and a pinch of salt. Sweat the celery for about 5 minutes or until the vegetables soften but do not brown. Add the chili pepper flakes and cook for another minute.
Add the cooked white beans and the chicken stock and bring to a simmer. Then, squeeze out the garlic onto the soup discarding the skin. Simmer the soup for about 10-15 minutes.
While the soup is simmering, peel and devein the shrimps.
To puree the soup, save about a cup of the liquid. Working in batches, puree three-fourths of the soup in blender until smooth and transfer each batch to a clean pot. Add the stock if the soup is too thick and adjust the consistency according to your taste.
Bring the soup back to a simmer and season with salt to taste. Then heat a pan on medium high heat. Season the shrimps with salt and pepper on both sides. When the pan is hot, add the light olive oil, and then sear the shrimps on both sides until just cooked through. I usually take them out when they’re three-fourths cooked. You can serve the shrimps whole or cut them into pieces.
Taste the soup again for seasoning. Ladle onto bowls and garnish with shrimps, a little extra-virgin olive oil and if desired, some chopped parsley.