Cauliflower Shrimp Soup
A fresh cauliflower shrimp soup featuring succulent shrimp and tender cauliflower florets. Try this recipe and others from Spoonsparrow!
Ingredients
- 8 large peeled raw shrimp
- 1 onion
- 1 Garlic clove
- 3 tbsp olive oil
- 1 bay leaf
- 1 piece untreated lemon zest
- 500 g Cauliflower
- 100 ml heavy cream
- 50 g crème fraîche
- a splash lemon juice
- Salt
- ground pepper
- chili flakes
- 1 tbsp freshly chopped tarragon
- tarragon leaves for garnish
Instructions
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1.
Rinse the shrimp, peel and devein except for the tail segment. Peel and dice the onion and garlic. Sauté together with the shrimp shells in 2 tbsp hot oil for 2-3 minutes. Deglaze with about 800 ml water. Add the bay leaf and lemon zest, simmer gently for about 15 minutes. Strain the broth into a pot and bring to a boil. Wash, trim, and cut cauliflower into bite‑sized florets. Add to the broth and cook for another 15 minutes. After about 10 minutes, remove a few florets, pat dry, then brown the shrimp and remaining florets in the leftover oil in a nonstick pan for 2-3 minutes until golden.
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2.
Add cream and crème fraîche to the soup, blend finely (optionally strain), season with lemon juice, salt, and pepper.
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3.
Serve the soup on plates. Season the shrimp and cauliflower with salt and chili, mix with tarragon, and place atop the soup. Garnish with tarragon leaves before serving.
