June is Fresh Fruits & Veggies Month, so why not kick it off with a delicious chilled soup from the National Onion Association. Enjoy!
Chilled Mango-Caramelized Onion Soup with Shrimp
3 cups sliced onion (12 oz)
2 T olive oil
1 ½ cups mango pulp
1 ½ cups chicken broth
½ cup coconut milk
1 T chopped fresh dill weed
½ 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 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.