Chilled Mango-Caramelized Onion Soup with Shrimp
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3 cups sliced onion (12 ounces)
2 tablespoons olive oil
1-1/2 cups mango pulp
1-1/2 cups chicken broth
1/2 cup coconut milk
1 tablespoon chopped fresh dill weed
1/2 teaspoon pepper
Fresh dill weed
2 ounces 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 wide-rimmed bowls or stemmed glasses with a dollop of sour cream in center of each. Curl the reserved onion over the sour cream and garnish each with fresh dill and small kabob of shrimp. Makes 1 quart, 4 to 6 servings.
Per serving: 218 calories, 14 g protein, 11.4 g fat, 16 g carbohydrates, 2.2 g fiber, 286 mg. sodium.
Recipe and image provided by the National Onion Association.