Squash and Cauliflower Soup with Shrimp

(Sopa de Calabacin y Coliflor con Camarones)
Zucchini or other summer squash may be substituted for pattypan squash.

Squash and Cauliflower Soup with Shrimp
Zucchini or other summer squash may be substituted for pattypan squash.
Yield: serves 4

Ingredients

  • 2 Tbsp. butter
  • 12 small white onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 12 lb. small yellow pattypan squash, trimmed and quartered
  • 12 lb. cauliflower, trimmed and coarsely chopped
  • 3 cups chicken stock
  • 1 cup heavy cream
  • Salt
  • 14 tsp. freshly grated nutmeg
  • 1 Tbsp. olive oil
  • 12 medium shrimp, peeled, tail shells intact, and deveined
  • 1 tsp. finely chopped fresh parsley leaves
  • Freshly ground black pepper

Instructions

  1. Melt butter in a medium pot over medium heat. Add onions and half the garlic and cook, stirring occasionally, until soft, about 5 minutes. Increase heat to medium-high, add squash and cauliflower, and cook, stirring occasionally, until vegetables are just tender, 6–8 minutes. Add stock and bring to a boil. Reduce heat to medium and simmer soup until vegetables are very soft, 15–20 minutes. Meanwhile, heat cream in a small pot over medium heat until warm.
  2. Season soup to taste with salt, then, working in batches, purée in a blender until smooth. Return soup to pot over lowest heat. Whisk in warm cream. Add nutmeg and season to taste with salt.
  3. Heat a medium skillet over medium-high heat until hot. Add oil, then shrimp, and sauté until lightly colored on each side and just cooked through, 20-30 seconds per side. Sprinkle remaining garlic and parsley over shrimp and toss quickly. Remove skillet from heat and season shrimp with salt and pepper.
  4. Divide soup between 4 shallow soup bowls and add3 shrimp to each bowl of soup with a sprig of parsley and an edible flower or two, if you like.