Instructions: In a deep, heavy 4- to 5-quart pot, heat the olive oil over medium heat. Add the potatoes and cook, stirring occasionally with a wooden spoon, until lightly browned, about 5 minutes. Most likely, the potatoes will stick, but that is fine; adjust the level of heat to prevent the bits of potato that stick from getting too dark. Stir in the leeks, scallions, and bay leaves. Season them lightly with salt and pepper and cook, stirring, until the leeks are wilted, 2 to 3 minutes. Add the broth and peperoncino and bring to a boil, scraping up the bits of potato from the bottom. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Simmer, uncovered, until the potatoes begin to fall apart, about 40 minutes.

Meanwhile, prepare the broccoli. Trim off and discard the ends of the stalks and any large leaves. Cut off the tops and cut them into florets no larger than 1/2 inch. Peel the stalks and cut them into 1/2-inch cubes.

Add the broccoli to the soup and simmer for another 15 minutes. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a simmer before continuing.)

Stir in the rice and cook for 10 minutes, stirring occasionally. Add the shrimp, bring to a boil, and remove the pot from the heat.

Remove the bay leaves. Stir the parsley into the soup and check the seasoning. Serve in warm soup bowls, sprinkled with the grated cheese.

Description: "Minestra di Broccoli e Gamberi"

NOTES : Lidia says: "I dont usually add cheese to seafood pasta and soup dishes, but in this minestra the flavor of good Pecorino Romano is complementary. Do not be concerned with the broccoli losing its bright green color; it really tastes better this way." We made the soup WITHOUT shrimp. It took me about 1 hour 10 mins or so, timing the additions. We didnt really notice the rice - even tho the rice didnt fall apart (bisque) - a full protein soup! Tasty and thick. creamy without cream.

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