Chilled Mango-Caramelized Onion Soup with Shrimp
Spring into your new seasonal menu with this chilled seafood soup.
3 cups sliced onions
2 tbsp. olive oil
1 1/2 cups mango pulp
1 1/2 cups chicken broth
1/2 cup coconut milk
1 tbsp. chopped fresh dill weed
1/2 tsp. pepper
Fresh dill weed
2 oz. small cooked shelled shrimp
- Sauté onions gently in oil until tender and sweet, about 15 minutes. Set aside 1/3 cup onion for topping. Turn remaining onion into electric blender along with mango, broth, coconut milk, chopped fresh dill and pepper. Process until pureed. Chill.
- Serve in stemmed glasses or wide-rimmed bowls with dollop of sour cream in center of each. Curl reserved onion over sour cream and garnish each with fresh dill and small kabob of shrimp.