Cauliflower soup

With wild-caught shrimp


– 300 g wild cut shrimps

Wild-caught shrimp
– 1 cauliflower, rinse and cut into small pieces
– 300 g of cream
– 2 cloves garlic
– 200 g of water

1- Cook until the cauliflower is tender, sift and blend with the broth that has been sieved until you have the desired
consistency. The soup is boiled before serving.

2- Turn the prawns with lime juice. The soup can be adjusted in consistency with cream


Pour the soup into a warm deep plate, place 40 g of marinated shrimp in the middle, sprinkle lightly chopped salted
almonds around and garnish with daikon shoots on top of the shrimp.