Recipe Background
Killer Soup, with a blend of shrimp and spices, offers a heartwarming taste adventure.
When I first moved abroad to teach English, I had no idea that adapting my cooking to a different setting would become such a cherished part of my experience. My tiny European kitchen lacked many spices I was used to, but cauliflower and potatoes seemed always abundant. This led to the creation of a humble yet satisfying soup for my host family, blending flavors that reminded me of home. To give it a twist, I added shrimp, a nod to my coastal upbringing, making the dish both familiar and new. I quickly discovered that letting the shrimp reach the perfect internal temperature ensured they were juicy and delicious.
Every Thursday after a long day at school, I’d hurry back to whip this up, keeping my host family's curiosity piqued. A splash of heavy cream at the end would mellow the heat from the cayenne, making it just right for everyone, even those less accustomed to spice. One of my favorite tricks was to cover the shrimp as it rested, a simple step that locked in its flavor. My host family’s youngest daughter was especially fond of the fresh parsley garnish, which added a pop of green to finish each bowl. It became a comfort staple that transcended language barriers, connecting us all through the universal love of a shared meal.
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
- In a large pan over medium heat, add 1/2 cup of the olive oil.
- Add the onions to the heated olive oil and sauté, about 1 minute.
- Add the cauliflower pieces and the potatoes to the onions and cook until the onions become transparent, about 3-5 minutes.
- 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.
- Cover the pan and cook the soup until the potatoes are fork-tender, about 15 minutes.
- 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.
- Transfer the cooked shrimp to a large plate and cover to keep them warm.
- Transfer the pan to a wire rack. Carefully use an immersion blender to purée the soup until it is smooth.
- Ladle the soup into bowls and evenly top with the shrimp.
- Serve the soup garnished with the extra parsley.
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