Cheese soup with shrimps
4 servings
40 minutes
An improved legend of Soviet canteens - cheese soup. However, the aroma and taste of the canteen soup was completely different, since shrimps, corn and milk were added to this recipe. Does it remind you of anything? Yes, it is a domesticated and Russified version of the American chowder. Such are the strange culinary rapprochements.
1
Take all the products.
2
Heat olive oil in a large pot and cook the onion until soft without browning it.
- Olive oil: 2 tablespoons
- Onion: 1 piece
3
Add pepper, potatoes, sweet corn, bay leaf, marjoram, and nutmeg.
- Red sweet pepper: 2 pieces
- Potato: 350 g
- Canned sweetcorn: 350 g
- Bay leaf: 1 piece
- Dried marjoram: 0.5 teaspoon
- Nutmeg: 0.2 teaspoon
4
Pour in the broth and bring to a boil. Reduce heat to medium, cover with a lid, and cook until the potatoes are done.
- Broth (stock): 1.7 l
5
Pour in the milk and bring to a boil.
- Milk: 425 ml
6
Add shrimp and melted cheese to the soup, season with salt and pepper. Cook for 3-5 minutes over medium heat.
- Shrimp: 450 g
- Processed cheese: 150 g
