Corn Cream Soup with Shrimp
Soups • European
Description
Corn Cream Soup with Shrimp
Ingredients
- Canned Corn 1 can
- Onion 1 head
- Peeled Cooked Shrimp 5 pieces
- 10% cream 5 fl oz
- Fish Oil 5 fl oz
- Salt a pinch
- Ground Black Pepper to taste
- Safflower Oil 5 fl oz
- Turmeric a pinch
Step-by-Step Guide
Step 1
Chop the onion into small cubes. Heat the sunflower oil in a skillet. Sauté the onion until semi-cooked.
Step 2
Add the corn along with its juice to the skillet with the onion. Sauté for 2-3 minutes over medium heat.
Step 3
Add the fish broth to the skillet and cook for 5-7 minutes. Season with salt and pepper to taste.
Step 4
Add the cream and let it reduce. Add turmeric to give the soup a yellow color.
Step 5
Transfer the mixture to a blender and puree until smooth. Strain through a sieve to remove corn husks.
Step 6
Sauté the shrimp on all sides for 2 minutes. Add to the soup.
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