Scampi Soup - {Zuppa Di Scampi}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil - plus
4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Onion - finely chopped, plus (large)
1		Onion - finely chopped
2		Carrots - finely chopped, plus
1		Carrot - finely chopped
4		Garlic cloves - roughly chopped
2 lbs	908g / 32oz	Whole scampi - heads on,
		Peeled, shells reserved
1/4 cup	59ml	Cognac
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Fresh tomatoes - peeled, seeded,
		Crushed by hand
		= (or 4 whole canned plum tomatoes, crushe
1		Boiling water
		Grilled bread - as an accompaniment
		Oil - for garnish

Recipe Instructions

In a large stockpot, heat the olive oil and butter over high heat until hot, but not smoking. Add the onion, carrot, and garlic and cook over high heat until softened and slightly browned. Add the scampi shells and cook, turning occasionally, until they are just pink on the outside, about 5 minutes.

Add the cognac and let it evaporate completely. Season the mixture with salt and pepper, then add the tomatoes and boiling water. Bring to a boil and cook at a full boil for 15 minutes.

Meanwhile, in another pot, heat remaining olive oil until smoking. Add remaining onion and carrot and cook until very soft, 15 minutes. Strain the liquid out of the shell pot and pour into second pot with onions and carrots. Bring to a boil and season with salt and pepper.

Add peeled scampi and lower heat to a simmer and cook scampi 3 minutes. Ladle into bowls over 1-inch slices of grilled bread and drizzle with good oil.

This recipe yields ?? servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D11) - from the TV FOOD NETWORK

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