Soup, French Cauliflower Soup with pink Shrimp

By Floridaberry

Ingredients

• Serves 4
• 1 small head of cauliflower
• 2 tablespoon butter
• 1 large onion chopped
• 6 cups vetetable or chicken stock
• pinch of nutmeg
• salt and white pepper
• 1 lb. of shrimp cooked and peeled
• 1/4 cup heavy cream

Preparation

Step 1

Break the cauliflower into equally sized flowrets, blanch them in salted boiling water for 5 minutes; then drain.

In a large saucepan, melt the butter, scrape in the onion and cook on low heat for 5 to 10 minutes so that onion is soft but not colored. Add the blanched cauliflower and toss to coat. Pour in the stock, season, with nutmeg, salt and pepper, and bring to a boil. Reduce heat, cover and gently simmer for 15 minutes until cauliflower is cooked through. Remove 12 shrimp for garnish; put the rest in a blender and chop. Gradually add the cauliflower and stock so the shrimp are 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 into a pattern in the middle of each bowl. Sprinkle with chives and serve immediately.

Really a delicious cauliflower soup!!