About
Don't be afraid! Killer Soup isn't scary... nope, it's just everything you've been craving... in soup form. Nourishing cauliflower and tender potatoes are cooked in a delightfully seasoned and creamy broth, then puréed until smooth. This bowl of elegance is topped off with a little sautéed garlic shrimp to really blow you away. When your hunger is getting out of hand, scare it away with Killer Soup!
Ingredients
- 1/2 cup plus 1 tablespoon olive oil, divided
- 1 small onion, diced
- 1/2 head cauliflower, chopped
- 4 medium potatoes, chopped
- 4 cups warm water
- 2 teaspoons salt, plus more, to taste
- 1/2 teaspoon black pepper, plus more, to taste
- 1/4 teaspoon cayenne pepper
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 3 tablespoons fresh parsley, chopped, plus more, to taste, for garnish
Directions
Step 1 -In a large pan over medium heat, add 1/2 cup of the olive oil.
Step 2 -Add the onions to the heated olive oil and sauté, about 1 minute.
Step 3 -Add the cauliflower pieces and the potatoes to the onions and cook until the onions become transparent, about 3-5 minutes.
Step 4 -Add the water, 2 teaspoons of the salt, 1/2 teaspoon of the black pepper, and the cayenne pepper to the veggie mixture and bring it to a boil. As soon as it begins to boil, stir in the heavy cream.
Step 5 -Cover the pan and cook the soup until the potatoes are fork-tender, about 15 minutes.
Step 6 -While the soup is cooking, in a large skillet over medium-high heat, add the remaining olive oil, the butter, the shrimp, the garlic, the extra salt, the extra black pepper, and 3 tablespoons of the parsley and sauté until the shrimp reaches an internal temperature of 145 degrees F, about 3-4 minutes.
Step 7 -Transfer the cooked shrimp to a large plate and cover to keep them warm.
Step 8 -Transfer the pan to a wire rack. Carefully use an immersion blender to purée the soup until it is smooth.
Step 9 -Ladle the soup into bowls and evenly top with the shrimp.
Step 10 -Serve the soup garnished with the extra parsley.
