Let’s Celebrate National Soup Month!

2 cups milk

1 pound shrimp, peeled and deveined; cut into bite-size pieces if very large.

Salt and pepper to taste


Cook the bacon till very crisp, crumble, set aside. Place the chicken broth in a large saucepan and add the cream cheese, cut into small pieces. Simmer until the cream cheese is melted. Whisk the two together vigorously, until the liquid is smooth and creamy. (This is important, and it took me a while to realize how to get a smooth texture.) In a separate pan, saute the onions in the olive oil until cooked but not browned. Add onions and cauliflower to the stock; simmer until the cauliflower is nearly done but not mushy. Add milk and shrimp; simmer until the shrimp are done (when they turn pink) and soup is hot. Serve with bacon bits on top.

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