Friday, May 30, 2008

Minestra di Hierba

Here is a hearty soup that is very easy to make. This is a perfect starter for any meal, best served with seafood dishes. It is a soup made with seafood broth and infused with herbs and spices. You could also use this as a base for your seafood soups. Give it a try. It is perfect for one cold, rainy evening with that special someone or over a good book.

Herb Soup


1L Water or seafood broth (I prefer shellfish broth)
4 bay leaves
12 Pepper corns
1 medium Red onion, minced
2 medium sized Tomatoes, seeded and sliced
1 t dried chili flakes
1 ½ inch of Ginger, crushed or sliced
1 Celery stalk, chopped
1 large Potato, cubed
1C Corn kernels
2 Eggs, beaten
¾ C Shrimps, boiled and shelled
2 C small Clams
300g Mussels
1 t Salt
1 t White pepper
Onion greens, finely chopped
1 bunch of Chili leaves


In a pot, allow water or broth to boil together with the bay leaves, pepper corns, onion, tomatoes, dried chili flakes, celery, potato, corn kernels and ginger. When the ingredients have all been softened, add the clams and mussels. Cook the shellfishes until their shells are popped open. For the eggs, cook them like you are making plain omelet. When finished, slice to bite size pieces and set aside. After the shells have opened, you could put it the chili leaves and flavor with salt and white pepper. Serve in a bowl and garnish with onion greens.

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