Meatless Monday: Broccoli di Rabe soup with shrimp and poached egg

Ingredients: 4 people
Preparation Time 25 minutes

Vegetable Stock 1 Liter
1 Potato
1 White Onion
1 Carrot
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
4 Eggs
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

Poached Egg

Break one egg at a time into salted, boiling water using a slotted spoon.