Catalan Chick-Pea and Spinach Soup with Shrimp, Almonds, and Garlic

Name: Catalan Chick-Pea and Spinach Soup with Shrimp, Almonds, and Garlic
Yield: Serves 6 to 8
Cuisine: Spain
Ingredients: 1¼ cups dried chick-peas (or 3 cups canned chick-peas, drained and rinsed); Ham hock or ½ pound prosciutto (optional); 2 tablespoons olive oil; 2 onions, coarsely chopped (about 2½ cups); 1 garlic clove, finely minced; 1 small russet potato, peeled and sliced (⅔ to 1 cup); 1 teaspoon salt; 5 to 6 cups Chicken Stock; 4 tablespoons unsalted butter or olive oil; ¼ teaspoon freshly ground pepper; 6 cups stemmed spinach leaves, cut into chiffonade and well washed; White wine for poaching; 6 tablespoons toasted sliced almonds, coarsely chopped; 1 teaspoon finely minced garlic; 18 medium shrimp, shelled and deveined (see note)

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Your Spanish grandma will remember this soup. Traditionally served on Good Friday and other fast days, it is made with cod or salt cod. Shrimp are a fabulous festive substitute for the fish.

Ingredients

1¼ cups dried chick-peas (or 3 cups canned chick-peas, drained and rinsed)
Ham hock or

Europe
Spain
Gluten-free
Soup
Mediterranean
Good Friday

Method

Procedure

If using dried chick-peas, rinse them and soak overnight in cold water to cover in the refrigerator. Drain and rinse again. Put the chick-peas in a medium saucepan with fresh, cold water to cover and the ham hock or prosciutto, if using. Bring to a boil, reduce the heat, and simmer, covered, until tender, about 1 hour. Drain and set aside. Discard the ham hock or prosciutto.