Corn soup

30-60 Min

Average

Light dish

201-500 Kcal

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

ingredients

100 100 gr. corn

100 100 gr. potato

20 20 gr. butter

20 20 gr. olive oil

10 10 gr. ginger

10 10 gr. garlic

10 10 gr. microgreens

10 10 gr. cumin

10 10 gr. paprika

2 2 piece royal prawns with shell on

step 1

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 2

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 3

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 4

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.