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Sopa de Erizo

A delicate, velvety soup blending fresh sea urchin with simmered potatoes, aromatics, and seafood broth.

35 minMediumServes 4210 cal/serving

SpanishSoupStovetop and BlenderPescatarianLow CarbGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-FreeCorn-Free

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Ingredients

  • 1/2 lb sea urchin uni
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup shallot, minced
  • 2 garlic cloves, minced
  • 1 cup Yukon Gold potato, diced
  • 1/2 cup dry white wine
  • 3 cups seafood stock
  • 1/2 tsp fine sea salt
  • 2 tbsp fresh chives, chopped

Instructions

  1. 1

    Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat.

  2. 2

    Add 1/2 cup minced shallot and 2 minced garlic cloves, sautéing for 3 minutes until softened.

  3. 3

    Stir in 1 cup diced Yukon Gold potato and cook for 2 minutes.

  4. 4

    Pour in 1/2 cup dry white wine and simmer until reduced by half, about 3 minutes.

  5. 5

    Add 3 cups seafood stock and 1/2 tsp fine sea salt, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.

  6. 6

    Remove from heat and stir in half of the 1/2 lb sea urchin uni.

  7. 7

    Transfer mixture to a blender and puree until completely smooth.

  8. 8

    Ladle soup into bowls and garnish with remaining sea urchin uni and 2 tbsp chopped fresh chives.

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Questions

How much time should I plan for Sopa de Erizo?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 5 (15 minutes): "Add 3 cups seafood stock and 1/2 tsp fine sea salt, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender."

How do I know the sauce has reduced enough in Sopa de Erizo?

Step 4 reads: "Pour in 1/2 cup dry white wine and simmer until reduced by half, about 3 minutes." Go by step 4, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

Is there a substitute for white wine in Sopa de Erizo?

The entry for Sopa de Erizo calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Is Sopa de Erizo keto-friendly?

A serving of Sopa de Erizo carries 14 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

How do I store and reheat Sopa de Erizo?

Refrigerate Sopa de Erizo for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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