Spinach soup with white shrimp

Name: Spinach soup with white shrimp (Espinacas esparragäs con gamba blanca)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 10½ oz (300 g) white shrimp; 1 large onion, sliced in crescents; Extra virgin olive oil; 2 medium-large tomatoes, chopped; 3 cups (750 ml) vegetable stock; ¾ cup (3½ oz/100 g) almonds; 2 cups (500 ml) chicken stock; 1 tablespoon sherry vinegar; 5 cloves garlic, chopped; 1½ cups (9 oz/250 g) cooked or canned white beans; 1 teaspoon chopped parsley; Sea salt flakes; ¾ oz (20 g) dry Spanish chorizo; ¼ teaspoon ground cumin; Pinch of white pepper; 1 cup (250 ml) ham stock (made by boiling bones and cut-offs of ham, then reducing); 10 cups (10½ oz/300 g) spinach, roughly chopped

Espinacas esparragäs con gamba blanca

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This is an intriguing dish—half soup, half shrimp cocktail, served tepid or cold, packed with flavors and very nutritious. It’s an evolved version of a traditional Roquetas recipe normally made with chard and chickpeas, classic andalusi ingredients. Serve it in separate bowls.

Ingredients

¾ cup (3½ oz/100 g) almonds
5 clo

Europe
Spain
Roquetas de Mar
Almería
Gluten-free
Mediterranean
Soup

Method

In a dry pan, toast the almonds with the garlic until golden, then coarsely grind them in a blender with the cumin and parsley Set aside.

Blanch the spinach in boiling water then quickly chill in iced water to lock in the goodness. Drain and squeeze dry.

In a large saucepan, heat some olive oil and sweat the onion until tender Add the tomatoes and simmer for about 10 minutes, th