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Shrimp and Cauliflower Soup

2 tbsp. butter
1/2 white onion, chopped
2 cloves garlic, chopped
1/2 lb. zucchini, sliced
1/2 lb. cauliflower, chopped coarsely
3 cups chicken stock
1 cup cream
1/4 tsp. nutmeg
1 tbsp. olive oil
12 medium shrimp, peeled, deveined, tail left on
1 tsp. fresh parsley, chopped
Pepper to taste

Melt butter in a medium pot over medium heat.  Add onions and half the garlic and cook,
stirring occasionally, until soft, about 5 minutes.  Increase the heat to medium-high, add
squash and cauliflower and cook, stirring occasionally until vegetables are tender,
6-8 minutes.  Add stock and bring to a boil.
Reduce heat to medium and simmer until vegetables are very soft, 15-20 minutes. 
Meanwhile, heat cream in a small pot over medium heat until warm.
Season soup to taste with salt, then, working in batches, puree in a blender until
smooth. Return the soup to the pot over the lowest heat.  Whisk in warm cream. 
Add nutmeg and season to taste with salt.
Heat a medium skillet over medium-high heat until hot.  Add oil, then shrimp,
and sauté until lightly colored on each side and just cooked through 20-30 seconds
per side.  Sprinkle remaining garlic and parsley over shrimp and toss quickly. 
Remove skillet from heat and season shrimp with salt and pepper.
Divide soup between 4 soup bowls and add 3 shrimp to each bowl. 
Garnish each bowl with some parsley and serve.


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