(Sopa de Calabacín y Coliflor con Camarones)

SERVES 4

Zucchini or other summer squash may be substituted for pattypan squash.

2 tbsp. butter
1/2 small white onion, peeled and chopped
2 large cloves garlic, peeled and minced
1/2 lb. small yellow pattypan squash, trimmed and quartered
1/2 lb. cauliflower, trimmed and coarsely chopped
3 cups Chicken Stock
1 cup heavy cream
Salt
1/4 tsp. freshly grated nutmeg
1 tbsp. olive oil
12 medium shrimp, peeled, tail shells
intact, and deveined
1 tsp. finely chopped fresh parsley leaves
Freshly ground black pepper

1. Melt butter in a medium pot over medium heat. Add onions and half the garlic and cook, stirring occasionally, until soft, about 5 minutes. Increase heat to medium-high, add squash and cauliflower, and cook, stirring occasionally, until vegetables are just tender, 6–8 minutes. Add stock and bring to a boil. Reduce heat to medium and simmer soup until vegetables are very soft, 15–20 minutes. Meanwhile, heat cream in a small pot over medium heat until warm.

2. Season soup to taste with salt, then, working in batches, purée in a blender until smooth. Return soup to pot over lowest heat. Whisk in warm cream. Add nutmeg and season to taste with salt.

3. Heat a medium skillet over medium-high heat until hot. Add oil, then shrimp, and saute until lightly colored on each side and just cooked through, 20-30 seconds per side. Sprinkle remaining garlic and parsley over shrimp and toss quickly. Remove skillet from heat and season shrimp with salt and pepper.

4.Divide soup between 4 shallow soup bowls and add3 shrimp to each bowl of soup with a sprig of parsleyand an edible flower or two, if you like.