Cooking Foods Italian Recipes – Soup With Squid & Broad Beans

More details in my culinary books published by Amazon.com

 

My dear friend Capt. Stefano Battinelli, thanks to show me this excellent soup, I did great job at home and the result exceeded my expectation!

 

Ingredients:

Squid (calamari) fresh – two pounds

Broad-beans (fave) – four pounds

Potato, onion, carrot, garlic, basil or bay leaves other leaves which you like  but only a bit: not kill the broad-beans taste

Extra virgin olive oil

Marine salt

Broth – 1 liter: we will prepare it using the skin of the squid.

 

 

 

 

 

 

 

Wash and clean the squid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep the skin and the internal organs to make the broth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the head in rings, cut the legs one by one.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To make the broth just boil the skin and internal organs in water with two pinches of salt, anyway if you like you make this broth richer adding onion, garlic, bay-leaves, thyme this is your option.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As the broth is ready (15-20 minutes) remove the residuals filtrating the broth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep the broth ready to be used.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean the broad-beans: from four pounds you get only one pound of bens.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peel the potato, cut in very small cubes (less than half inch).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut small carrot and onion.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put in the pot onion and carrot: fry in two-three spoons of extra virgin olive oil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let the vegetables to fade.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the chopped garlic.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the squids and stir.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well mixing all the ingredients. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook three-four minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato is ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut it in small dices (less than half inch).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the potato in the boiling broth, cook four to five minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop in the broth the beans. Save only some beans for later.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook four-five minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remember to stir while the beans cook.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the beans you saved to the squid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir and let cook slowly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With the immersion blender smash potato and beans in their broth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do carefully this job: you will obtain a velvet soup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If too liquid reduce it cooking it more.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the soup in the pot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook four-five minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Check the salinity.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If needed add more salt.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s ready to go!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Soup With Squid & Broad Beans

More details in my culinary books published by Amazon.com