culinary review

Smooth Potato Soup with Shrimp & Salami Topping

Last Modified: 05/13/10
First Published: 05/12/10
Views: 1123
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Views: 1123
potato soup
You can never really go wrong with a creamy, hearty soup and a crunchy flavorful topping. This dish would be a great choice if you want something simple and delicious for dinner. You could of course alter the toppings depending on what you have on hand (bacon works great, prosciutto is nice, scallops would work etc...). The same goes for the soup: here we have made a very basic and simple potato soup, but feel free to add any vegetables you have on hand.

6 servings



  • 2 tbsp butter
  • 2 onions
  • 5 lbs potatoes (or other root fruits included in the amount), peeled, washed and cubed
  • bay leaf
  • ½ cup dry vermouth
  • 6 cups of broth (or more depending on how thick it turns out to be)
  • 1 cup cream (half and half or heavy)
  • salt and pepper
  • 2 tbsp butter
  • 1 lb peeled shrimp (or however many you have on hand)
  • ½ lb salami, cut in pieces
  • salt pepper
  • lemon

Saute the onions in butter, then add the potatoes and the bay leaf, saute for a couple of minutes. Add the vermouth, let come to a simmer, then add the broth. Let cook until the potatoes  are soft, then blend well until the soup is smooth. Add the cream and any more broth or water if it's too thick. Taste with salt and pepper.

In a separate pan, saute the the salami for about 5 minutes until crispy in the butter, then add the shrimp and saute until cooked through (if raw) or until browned. This shouldn't take too long – use high heat and make sure to not overcook the shrimp. At the end, add some lemon juice and salt and pepper.

Serve the soup in bowls and top with sauteed shrimp and salami.