– 300 g wild cut shrimps
– 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