Choucroute Garni
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Potato Soup With Spicy Shrimp
Ingredients
- 1/2 cup extra-virgin olive oil
- 4 medium shallots, thinly sliced (1 cup)
- Kosher salt
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- One 8-ounce baking potato, peeled and cut into 1-inch cubes
- 7 cups chicken stock or low-sodium broth
- 1 1/4 pounds medium shrimp—shelled, deveined and halved horizontally
- 2 teaspoons Turkish red-pepper paste or harissa
- 2 scallions, thinly sliced
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