Cheese soup with shrimps and corn
4 servings
25 minutes
Cheese soup with shrimp and corn is a refined dish of French cuisine that embodies the harmony of flavors and textures. Tender shrimp infused with the aroma of spices and fresh vegetables blend smoothly with the creaminess of melted cheese, creating a warming and rich taste. The sweet notes of corn complement the saltiness of the seafood, while marjoram and nutmeg add an exquisite spicy depth to the soup. This soup is perfect for both a cozy home dinner and serving at a festive table, surprising guests with an unusual yet balanced combination of ingredients. Its ease of preparation makes it accessible even for novice cooks, while its rich flavor leaves a pleasant aftertaste inviting enjoyment in every sip.
1
Heat olive oil in a large pot and cook the onion until soft, without browning it.
- Olive oil: 2 tablespoons
- Onion: 1 piece
2
Add pepper, potatoes, sweet corn, bay leaf, marjoram, and nutmeg.
- Red sweet pepper: 2 pieces
- Potato: 350 g
- Canned corn: 350 g
- Bay leaf: 1 piece
- Dried marjoram: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
3
Pour in the broth and bring to a boil.
- Bouillon: 2 l
4
Reduce the heat to medium, cover with a lid, and cook until the potatoes are done.
5
Pour in the milk and bring to a boil.
- Milk: 425 ml
6
Add shrimp and processed cheese to the soup, season with salt and pepper. Cook for 3-5 minutes over medium heat.
- Shrimps: 450 g
- Cheese: 150 g
- Red sweet pepper: 2 pieces
- Canned corn: 350 g