Creamy Cauliflower and Potato Soup with Shrimp
Serving: 8 cups
Ingredients
4 Medium potatoes, chopped
½ head cauliflower, chopped
1 small onion, diced
½ cup olive oil
4 cups warm water
1 cup heavy whipping cream
2 tsp salt
½ tsp ground black pepper
¼ tsp cayenne pepper
1 lb med shrimp peeled & deveined
1 Tbsp olive oil
4 Tbsp butter
3 garlic cloves
3 Tbsp chopped fresh parsley or 1 Tbsp dry parsley
salt & pepper to taste
Instructions
Add ½ cup of olive oil to a medium soup pot and turn the heat to medium. Add diced onions ands saute them for a minute.
Next, add chopped cauliflower and potatoes to the pot with onions and cook until onions become transparent.
Pour in four cups of water along with 2 tsp of salt, ½ tsp of pepper and ¼ tsp of cayenne pepper. Than bring everything to a boil.
When water boils, add one cup of Heavy Whipping cream. Cover and let it cook until potatoes are cooked through (15- min). In the mean time prepare shrimp.
Preheat the skillet over medium/high heat. Add 1 Tbsp oil, butter, peeled shrimp and garlic. Sprinkle with salt, pepper and parsley. Saute until cooked through, about 3-4 min.
After soup has finished cooking, remove the pot from heat and using immersion hand blender puree until smooth consistency. Or just use whatever blender you have on hand to puree soup until smooth. I like the first method better because everything is done without removing soup from the pot.
