Corn soup with shrimp
Description
The recipe for corn soup with shrimp was passed down to me by my sister, who often prepares it for her family. After trying it at her place, I started making it for myself too—it's very tasty, delicate, and light. It doesn't take much time to cook, and once you've tried it, you'll never forget its flavor and will want to make it again and again. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Drain the liquid from the can of corn, place the corn in a blender, and blend into a puree.
- 2
Step 2
Transfer the corn puree to a small saucepan, add water. Mix well and bring to a boil.
- 3
Step 3
In another saucepan, warm the cream. You can substitute it with milk, but I prefer using cream—it makes the soup more delicate.
- 4
Step 4
Heat 2 tablespoons of butter in a skillet, add flour. Sauté slightly, stirring constantly, then add cream, salt, black pepper, and nutmeg. Bring to a boil, then remove from heat.
- 5
Step 5
Transfer the contents of the skillet to the pot with the puree, mix well, and cook for another 10 minutes.
- 6
Step 6
To make the soup tender and very tasty, strain it through a fine sieve.
- 7
Step 7
Pour the strained soup-puree into a saucepan and place it back on the stove to simmer for about 10 minutes. Add more salt to taste if desired.
- 8
Step 8
After 7-8 minutes, add the shrimp. Mine are already cooked and peeled, so we'll simmer them just until warmed through. Add raw shrimp 5 minutes before the soup is done. Garnish the finished soup with fresh herbs and serve with cornflakes or croutons.