Shrimp and Corn Soup

Shrimp and Corn Soup

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Shrimp and Corn Soup Ingredients

  1. Canned corn 1 can
  2. King prawns 10 pieces
  3. Vegetable oil 1 tablespoon
  4. Butter 1 tablespoon
  5. Leek 10 centimeters
  6. 2 carrots
  7. Parsley root 1 piece
  8. Potato 2 pieces
  9. Water or broth 400 milliliters
  10. Dried thyme 4 sprigs
  11. Bay leaf 2 pieces
  12. Cream 15% fat 100 milliliters
  13. Salt to taste
  14. Pepper to taste
  • Main Ingredients: Shrimp, Potato, Corn, Onion, Carrot, Cream
  • Portion4-5


Deep frying pan or pan, blender, kitchen knife, cutting board, spoon, spatula.


Step 1: prepare the ingredients.

Shrimp clear of shell, removing the head and pulling the "thread" from the back. Rinse seafood with cold water and set aside for now.
Rinse and peel the vegetables. Drain the excess fluid from the corn.

Cut the vegetables into small pieces, as you would normally chop them for soup.

Step 2: stew the vegetables.

Combine both types of oil and heat them in a deep frying pan or thick-walled pan. In hot oil and over low heat, fry leeks until soft.

When the onion is ready, send the carrots, potatoes and parsley root to it. Stir and simmer all together for several seconds.

Step 3: cook the vegetables.

Pour in water or chicken stock, add bay leaves and thyme (I tied the spices together, it will be easier to get them out of the soup later).
Bring to a boil and simmer everything together over low heat. 15-20 minutesuntil the potatoes and carrots are tender.

Step 4: add the corn.

Add canned corn and cook still 10 minutesstirring.

Step 5: grind the portion with a blender.

Take the bay leaves with thyme from the soup, they performed their role.
Take a blender and carefully, at the lowest speed, chop half the vegetables, leaving the rest whole. That is, you do not have the task of making soup puree, just thicken a little broth.
Salt and pepper the soup to taste.

Step 6: add the shrimp.

Add shrimp to the soup, stir and cook still 3-4 minutes also over low heat.
Mix the cream with a tablespoon of broth, and then pour this mixture into the soup. Stir, bring to a boil and remove from heat.
Try to have enough salt and pepper. Add spices if necessary and serve the finished dish on the table.

Step 7: serve shrimp and corn soup.

Soup with shrimp and corn should be served immediately after cooking, hot. Garnish with fresh herbs or croutons. It turns out very, very tasty. I recommend to all.
Enjoy your meal!