I heard it’s from Nice – Polenta and shrimp soup
On dit que ca vient de Nice – Soupe de crevettes et polenta
I wish I could take the credit for this amazing soup, but unfortunately I cannot. I did change proportions of some ingredients but that’s the extent of my contribution to the recipe. One day going through my thick Mediterranean cookbook, my attention got caught by this interesting and colorful soup. The creator being Daniel Ettlinger, a famous French chef, originally from Alsace (as his name sounds very Alsatian), but settled down in Nice most probably for its smoother climate. He also worked in Milan so, Italy has contributed to his culinary influences. Winters are rough in Alsace-Lorraine and most people are attracted to move to the Southern part of France just to enjoy the Mediterranean climate.
Of course, polenta is definitely an Italian ingredient, most regions of Northern Italy consume it on a regular basis, but many dishes from Nice do use it too. Nice being not too far from the Italian border, many similarities are found in the local cuisines of the towns close to the border.
I never really used polenta in a soup, and I was a little curious about the texture of the soup. I thought the polenta would absorb the liquid and turn it into a thick texture. It did, but you just have to add broth or water, and adjust the consistency.
I loved this soup and will make it again. In the original recipe, Daniel Ettlinger added fried onion rings. He cut onions very thinly, toss them in flour and deep fried them, they were added at the end on top of the soup, but I decided to leave them out.
You can use paprika, piment d’espelette or hot chili. Since I just ran out of piment d’espelette, I used paprika. Paprika is definitely an essential ingredient and should not be left out.
Ingredients for 4
- 3 scallions, chopped
- 3 garlic cloves, crushed
- 1 small yellow onion, chopped roughly
- 3 tbs olive oil
- 1/4 cup (or 50 g) medium grind polenta
- 2 cups vegetable stock
- 20 shrimps, peeled and deveined
- 1 pinch paprika
- piment d’espelette
- salt and pepper
Heat olive oil in a pot, add onion and saute until golden brown. Add polenta and stir for about 5 minutes until the polenta has browned. Add vegetable stock and simmer for about 15-20 minutes. If by the end of cooking time, the soup gets too thick, add more broth.
Heat the remaining olive oil in a skillt, and saute shrimps until cooked on both sides. Add garlic and scallions. Add paprika and/or piment d’espelette.
Arrange shrimps in a bowl, and pour polenta-broth mixture on top. Add a drop of olive oil.
This entry was posted by silvia on December 14, 2010 at 2:40 am, and is filed under Fish/Seafood, Soups. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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It does look fantastic. I was surprised that polenta would be used in France, but it makes sense since it is so close to the border. Thanks for sharing the soup and the recipe.
It lsounds wonderfully flavorful!
Superbe soupe. Je ne connais pas du tout, mais les saveurs ont l’air tout à fait sublimes! J’en prendrais bien un bon bol!
What a perfect, comforting, filling meal in a bowl! I also wouldn’t hesitate to serve this to my guests as a starter since I would guess that most people I know would never had had polenta in their soup before either. Beautiful!
This is the most amazing looking soup I’ve ever seen! Can’t wait to try it. The fried onion rings might just be gilding the lily – awesome – but it looks super great without them! If I could have this Right Now I would be happy. : )
A wonderful soup
On an etherial day like today this soup would be the icing on the cake.
This looks incredible! I will be trying this soup asap. Thanks for sharing it with us, Sylvia!
I just bought a lovely jar of fresh paparika…now I know what I need to make! I have never thought to add polenta to soup before, and I’m eager to see how it tastes! Thank you for sharing with me. I hope you have a Wednesday full of wonder and joy!
I have never used polenta to thicken a soup … but I can see how it would do the trick but also contribute really interesting flavor. And I am addicted to my smoked paprika … I wonder how that would work as opposed to plain?
It is freezing here right now, with snow on it’s way this weekend. A bowl of this for lunch is just what we’ll need after sledding with the kids.
Sounds so easy to make and good.
This soup sounds utterly amazing! I love those French/Italian border dishes.–true fusion food! It’s good to hear form you!
Yum, thanks for sharing this recipe and I would also like to thank Nice for this recipe, I love it;-)