Potato Soup with Spicy Shrimp

Ingredients

• 1  baking potato peeled cut into 1-inch cubes
• 30 servings kosher salt 
• 7 cups chicken stock see low-sodium
• 0.5 cup olive oil extra-virgin
• 2 teaspoons turkish red-pepper paste 
• 2  scallions thinly sliced
• 4 cup shallots thinly sliced
• 1.3 pounds shrimp deveined halved
• 1.5 pounds yukon gold potatoes peeled cut into 1-inch cubes

Equipment

• bowl
• ladle
• pot
• blender

Directions

1. In a large pot, heat 2 tablespoons of the olive oil.
2. Add the shallots and a pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Add the potatoes and cook, stirring, until barely softened, about 5 minutes.
4. Add the chicken stock and simmer over moderate heat until the potatoes are tender, about 20 minutes. Strain the broth into a heatproof bowl and transfer the shallots and potatoes to a blender.
5. Add 1/4 cup of the olive oil and 1 cup of the broth and puree until smooth. Return the puree to the pot. Stir in the remaining broth and season with salt. Bring the soup back to a simmer over moderate heat.
6. In a medium bowl, toss the shrimp with the pepper paste and the remaining 2 tablespoons of olive oil. Season with salt.
7. Add the shrimp to the soup and cook just until they are pink and curled, about 1 minute. Ladle the soup into bowls, garnish with the scallions and serve.