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French Pink Shrimp and Cauliflower Soup




Source of Recipe


Mai


List of Ingredients




1 small head of cauliflower
2 Tablespoons butter
1 large onion, finely chopped
6 cups vegetable or chicken stock
pinch of nutmeg
salt and white pepper
1 pound of shrimp, cooked and peeled
1/4 cup heavy cream
Garnish: 12 reserved shrimp, cut lengthwise into thin silhouettes, and finely snipped chives
Break the cauliflower into equally sized florets, blanch them in salted, boiling water for 5 minutes, then drain.



Recipe



In a large saucepan, melt the butter, scrape in the onion, and cook on low for 5-10 minutes, so that the onion is soft but not colored. Add the blanched cauliflower and toss to coat. Pour in the stock, season with nutmeg, salt and papper, and bring to a boil. Reduce heat, cover, and gently simmer for about 15 minutes, when the cauliflower is cooked through.

After removing the best 12 shrimp for the garnish, put the rest of the shrimp into a blender and chop. Gradually add the cauliflower and stock, so that the shrimp is completely pureed into the soup--then return the soup to the pan.

When ready to serve, reheat and stir in the cream. Taste for seasoning. Ladle into bowls, and arrange the shrimp silhouettes into a pattern in the middle of each. Sprinkle with chives and serve immediately