Zuppa di Cipolla, Spinacio, Fave e Gamberi

(Onion, Spinach, Fava and Shrimp Soup)


3 Tbl. Olive Oil - Extra Virgin
1 Med.  Onion-white - chopped fine
1/2 Lb. Fava beans - fresh and shelled
1/2 Lb. Spinach - chopped (fresh or frozen is OK)
1 14 Oz. Chicken broth 
1 Cup Milk - 2%
1/2 Sm. Lemon
8 Lg.  Shrimp
2 Tsp. Flour
Q.B.     Salt and pepper


Saute the onion in the olive oil for 2 minutes, then add the fava beans and cook together for 10 minutes, stirring regularly. Add the chicken broth and the milk, bring to a boil and add the spinach. Lower the heat and simmer for 10-15 minutes.

Put the shrimp into a quart pan, fill 2/3 fill with water to which the juice from half of a small lemon has been added.  Bring to a boil and cook for 5 minutes.  Immediately remove the shrimp from the pot and plunge into cold water to stop them from cooking further and becoming tough. Peel and set aside.

Add the flour to the soup using a tea strainer to distribute the flour evenly.  Stir to dissolve the flour and then turn the heat to medium high.  The soup should thicken nicely in a minute or so.  At this point add salt and pepper to taste, and remove from the heat.

 Place four shrimp to each bowl, ladle the soup into the bowls, and serve.

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Last updated on:08/04/99 08:57:52 PM