Ingredients
| 3 |
tsp olive oil, divided |
| 1 |
cup red onion, chopped |
| 1/2 |
cup celery, chopped |
| 4 |
cups cauliflower florets (about 1 1/2 lb) |
| 1/2 |
tsp coriander |
| 29 |
oz chicken broth |
| 12 |
oz shrimp, peeled and deveined |
| 1/2 |
tsp black pepper |
| 1/3 |
cup evaporated milk |
Directions
- Preheat grill to medium high. Coat grill racks with cooking spray.
- Heat 2 tsp oil in a soup pot over medium heat. Add onion and celery and cook stirring occasionally, 6 to 7 minutes. Stir in cauliflower and coriander. Cook 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until tender, 20 minutes. Remove from heat and cool 5 minutes.
- Season shrimp with 1/4 tsp salt, 1/8 tsp pepper and remaining 1 tsp oil. Grill until opaque, 2 to 3 minutes per side.
- Puree soup in batches. Return to pot. Stir in milk and remaining salt and pepper. Warm over medium heat until heated throughout. Serve with shrimp.
Categories
Soup
|
