Cauliflower Puree Soup with Argentine Shrimp
6 servings
30 minutes
This exquisite cream soup combines the tenderness of cauliflower with the rich sea flavor of Argentine shrimp. Argentine cuisine is renowned for its use of fresh seafood, and this recipe embodies simplicity and elegance. Shrimp sautéed in aromatic olive oil add rich notes, while golden onions provide a light sweetness. The creamy texture of the soup is created by thoroughly puréeing the cauliflower, and final touches—flax seeds and dried seaweed—add crunch and a refined accent. This soup is perfect for both a light dinner and a festive table due to its sophisticated taste and nutritional value.
1
Pour olive oil into a 1.5 or 2-liter pot, heat the pot, and add peeled frozen shrimp. You can use any shrimp instead of large Argentine ones.
- Shrimps: 10 pieces
- Olive oil: 1 tablespoon
2
Fry the shrimp for 3 minutes until cooked and remove from the pot. Add finely chopped onion to the pot and fry until golden.
- Shrimps: 10 pieces
- Onion: 0.5 piece
3
Then pour in water, bring to a boil, and add fresh cauliflower, previously divided into florets.
- Water: 1 l
- Cauliflower: 1 piece
4
Cook the cabbage until tender, then add salt. After that, puree the soup with a blender. You can also add pepper.
- Salt: pinch
5
Boil the soup for another 5-10 minutes and it's ready to serve. Pour the soup into a bowl, add a few shrimp. You can garnish with flax seeds and slices of dried seaweed.
- Shrimps: 10 pieces