Dandelion And Scampi Soup Recipe
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Ingredients
Very fresh young dandelion leaves - 1/2 lb
Scampi or jumbo shrimp - 3/4 lb
Olive oil - 3 tbsp
Garlic - 2 cloves
Sprig fresh thyme - 1
Crustacean stock - 3 1/4 - 3 1/2 cups
Salt
Pepper
Serve with: garlic croutons
Directions
GETTING READY
1 Peel the scampi or shrimp.
2 Remove the black vein or intestinal tract that runs down their backs.
3 Wash the dandelion leaves well and cut into thin strips.
MAKING
4 In a pan, heat the stock.
5 In another pan, heat the oil.
6 Fry the peeled, minced garlic gently along with the thyme.
7 Add in the scampi or shrimp and cook for 1 minute.
8 Add in the dandelion leaves and cook, stirring, for another 2 minutes.
9 Pour in the hot stock and simmer for 1 minute.
10 Add a little more salt and white pepper to taste.
SERVING
11 Serve hot, ladled into individual soup bowls.
1 Peel the scampi or shrimp.
2 Remove the black vein or intestinal tract that runs down their backs.
3 Wash the dandelion leaves well and cut into thin strips.
MAKING
4 In a pan, heat the stock.
5 In another pan, heat the oil.
6 Fry the peeled, minced garlic gently along with the thyme.
7 Add in the scampi or shrimp and cook for 1 minute.
8 Add in the dandelion leaves and cook, stirring, for another 2 minutes.
9 Pour in the hot stock and simmer for 1 minute.
10 Add a little more salt and white pepper to taste.
SERVING
11 Serve hot, ladled into individual soup bowls.
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