Corn soup with shrimps
2 servings
30 minutes
Corn soup with shrimp is a refined blend of American culinary tradition and marine motifs. Its delicate, velvety texture is achieved through corn puree, milk, and butter. Shrimp adds subtle sea notes, making the flavor rich yet light. This soup is perfect for cozy dinners or summer lunches, especially when paired with greens, cheese, and crispy croutons. Inspired by traditional American cuisine, it evokes the southern states where corn is a key ingredient. Easy to prepare yet elegant in presentation, this soup will adorn any table and provide a warm sense of comfort.
1
Remove water from the corn and puree it in a blender. Transfer to a pot and add 2 cups of water.
- Canned sweetcorn: 1 jar
- Water: 2 glasss
2
Bring the mixture to a boil over low heat, stirring to prevent sticking to the bottom and burning. Then it's better to set the pot aside.
3
Take another pot and heat the milk in it.
- Milk: 2 glasss
4
In the next pot, melt butter at the bottom and gradually mix in the flour to avoid lumps. Pour in the warmed milk (if lumps form, you can blend the mixture after cooling it down).
- Butter: 5 tablespoon
- Wheat flour: 2 tablespoons
5
Mix the oily flour with milk, send it to the corn, and heat until boiling, stirring thoroughly.
- Canned sweetcorn: 1 jar
6
Add shrimp and salt. After adding the shrimp, cook the soup for a maximum of 7 minutes to maintain their firmness.
- Peeled shrimp: 200 g
- Sea salt: to taste
7
You can add greens, cheese, and croutons made from white bread if desired.
