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
salt
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.
