Mantis Shrimp Soup

Method

1. Clean the mantis shrimps: cut around the shell, open the carapace, separate the meat from the waste. Reserve the meat for later and keep the shells and juices for the broth.
2. Prepare the vegetables: peel and finely dice the carrot, potato, and spring onion (keep the green part for garnish).
3. In a tall pot, heat olive oil and sauté the vegetables with whole parsley and the cleaned mantis shrimp shells.
4. Deglaze with white wine, scraping the bottom of the pot to release the flavors.
5. Add tomato purée (or crushed tomatoes) and stir well.
6. Add the reserved shrimp liquid and enough water to cover. Bring to a boil and let simmer.
7. In a separate pan, sauté sliced fresh garlic and another chopped spring onion in olive oil. Add a little of the shrimp broth to soften.
8. Prepare the bread: cut stale bread into small cubes and toast them in a pan with olive oil until crunchy.
9. When the potato is cooked, pass all the broth and vegetables through a food mill to obtain a smooth, creamy soup base.
10. Return the soup to the pot, add the reserved mantis shrimp meat, and cook for about 10 minutes. Season with salt and chili to taste.
11. Serve the soup with the toasted bread, a sprinkle of chopped parsley, the green part of the spring onion, and a drizzle of olive oil. Optionally, garnish with fresh basil when in season.