Cream of corn soup with shrimp

Ingredients for 4 servings:

• 2 shallots
• 400 g corn kernels, from the can
• 2 tsp curry powder
• 150 ml cream
• 500 liters of vegetable broth
• Salt
• ½ lemon(s)
• 16 shrimp(s)
• 2 spring onions
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Drain the corn kernels. Peel the shallots, finely dice them, and lightly sauté them in hot olive oil. Add the corn kernels and sauté them lightly. Dust with curry, pour in the stock and cream, and simmer gently over low heat for about 20 minutes. Then remove about 5-6 tablespoons of corn kernels from the soup and set aside for the garnish. Finely purée the soup and the remaining corn kernels and then pass them through a sieve. Season generously with salt. Refine the soup with a squeeze of lemon juice. Sauté the shrimp in olive oil. Finely slice the spring onions. Divide the soup among the bowls. Arrange the reserved corn kernels and shrimp on top and serve sprinkled with the spring onion rings.