Corn cream soup with shrimps
4 servings
30 minutes
Corn cream soup with shrimp is a delicate, velvety dish that captivates with its sweetness and light spiciness. Its roots can be traced back to European cuisine, where the balance of flavors and exquisite texture are valued. The sweetness of corn harmonizes with the slight saltiness of shrimp, creating a rich flavor bouquet. Cream adds a creamy softness to the soup, while turmeric provides a warm hue and refined aroma. Perfect for a cozy lunch or dinner, warming with its rich taste. This soup pairs wonderfully with crispy baguette or fresh herbs that highlight its tenderness. Suitable for both festive tables and everyday enjoyment.
1
Chop the onion into small cubes. Heat sunflower oil in a pan. Fry the onion until semi-cooked.
- Onion: 1 head
- Sunflower oil: 100 ml
2
Add corn with juice to the pan with onions. Sauté for 2-3 minutes over medium heat.
- Canned sweetcorn: 1 jar
3
Add fish broth to the pan and boil for 5-7 minutes. Season with salt and pepper to taste.
- Fish stock: 200 ml
- Salt: pinch
- Ground black pepper: to taste
4
Add cream and evaporate. Add turmeric to give the soup a yellow color.
- Cream 30% fat: 150 ml
- Turmeric: pinch
5
Put the mixture in a blender and blend everything into a puree. Strain through a sieve to remove the corn husk.
6
Sauté the shrimp on all sides for 2 minutes. Add to the soup.
- Peeled shrimp: 5 piece
