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This summer we took a holiday near Trento, finding places and very beautiful landscapes. A must, when passing through the center of the city Ela Buonconsiglio visit to the Castle. In Trentino, Alto Adige especially in the castles, you know, abound, and we have now visited several, each with its history and its distinctive features, which I always find it fascinating. I love to imagine the lives of people in those times where they had the seasons and the strength of man and nature to beat the rhythm of everyday life. In the Castle
Buonconsiglio we visited the room of cycle of twelve months in the Tower Eagle is completely painted with depictions of work in medieval times, something really valuable and worthy in all respects. Among the explanations for this visit and the various depictions on, I was very impressed to know that the servants of the time, cultivating land and having the fruits of his labor to his Lord, he had a single right: that growing up under the earth .. or roots.
I remember thinking then what a sad dishes should be served in those homes, already beleaguered by hard work. Among other things, but in the same holiday elsewhere, I felt the explanation of the origin of the brandy that seems just having his birth to recycle what was up to the servants, after the Lord had enjoyed the fruits ... cheers zero impact, with origins so far! I thought
connection to the extreme "poverty" made my holiday, offering a soup made with only the roots, or only vegetable that grows "under the earth."
I like to think that, apart from the need to make good use of the blender, a soup of carrots could be an ancient dish in a festive occasion, and since I wanted to present it with shrimp, which were not so difficult to realize even then, thinking of the shrimp of fresh water can still be found in the streams of our forests ..

root soup with shrimp


for 4 persons 250 gr.
Jerusalem artichokes 250 gr.
potato 1 leek 1 onion

nut vegetable
extra virgin olive oil, salt and pepper 20 large shrimp or prawns


1 cup dry white wine

Chop shallots and leek and fry gently. Add the potatoes and Jerusalem artichokes into large pieces, toast a little and then add warm water plant and nut, covering just over the vegetables. I cooked with a pressure cooker, 15 min. from the whistle, or a normal pot, cover and let it go until cooked, about 40 min. Blend well all velvety.

In a nonstick pan, toast the shrimp with a little oil, blend with white wine and let go a few minutes, until it forms a light and flavorful soup. Add salt and Serve the soup with shrimp that will fit your needs the cleansing, in part or totally. I chose to clean the thread but leave the heads. The shells I've added during cooking to add flavor to the fund, a sort of mini-comics that must also be added to the soup along with the shrimp.
With this recipe I participate in the contest Labna "take root"!