Ingredients: 4 people
Preparation Time 25 minutes
Vegetable Stock 1 Liter
1 White Onion
1 Stalk Celery
1 quart(liter) Water
Small bunch Herbs: thyme, bay leaf, wild fennel
¼ teaspoon Coarse salt
Broccoli di Rabe Soup
1 lb (500 g) Brocoli di Rabe (Rapini)
1 tablespoon Chopped onion
2 tablespoons Extra virgin olive oil
1 ¾ New potato peeled and diced
2 ½ quarts Vegetable stock
8 Red shrimp
2 teaspoons Salt
Extra virgin olive oil for drizzling
Falksalt crystal flakes
Clean and peel the potato, onion, and carrot. Clean celery. Pour water into a large pot and add the vegetables and herbs. Bring to a boil and add a generous pinch of salt.
Lower the heat to its lowest setting and simmer, covered for 45 minutes, remove from heat, strain the stock and let cool.
Blanch the Broccoli di Rabe (Rapini) in boiling water, and plunge immediately in ice water to stop the cooking
Drain, lightly squeeze dry
Sauté the onion in the oil in a sauce pan. Add potatoes and brown them
Add the broccoli di Rabe and the vegetable stock. Cook over low heat for 8 minutes.
Cook the shrimp in a nonstick pan. Season with salt and pepper
Break one egg at a time into salted, boiling water using a slotted spoon.