Corn soup

This soup can be prepared both with canned corn or a seasonal fresh corn.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Starter

Goes with

Limonati by Borjomi citrus

Recipe author

Irka Kelekhsashvili

Ingredients

Portions :

corn

100 gram

Potato

100 gram

Butter

20 gram

Olive oil

20 gram

ginger

10 gram

Garlic

10 gram

Cumin

10 gram

red pepper

10 gram

dry coriander

10 gram

royal prawns with shell on

2 piece

step

Fry onions in oil on a low fire. Then add a single grated garlic clove and ginger. When it’s fried, add bouillon or water and potato.

step

When the potato is cooked, add canned corn, simmer once more and remove from the fire. Blend it and add cumin, dried coriander and paprika.

step

You are freeto use any type of prawns, tiger or king prawns. It does not matter if it's shelled or not. Remove the shell and guts and add a bit of salt and pepper. Heat a pan, add oil and remaining garlic (crushed) and roast the prawns. When it starts becoming red, turn them over and add butter.

step

When the prawns gets reddish color on both sides, place them on a plate. Keep few corn seeds for serving. Fill a bowl with the soup, sprinkle seeds over it, top it with prawns and decorate with coriander leaves and olive oil drops.

Serve

To add a more Mexican flavour sprinkle lime zest and add a little bit of its juice over the soup.

Comments