Shrimp corn soup

The unforgettable taste of this delicate and light soup will appeal to all gourmets. And preparing this incomparable dish is very easy and simple, and the set of ingredients for making the soup is quite simple.

Ingredients

• Canned corn - 300 Grams
• Flour - 2 tbsp. spoons
• Butter - 2 Tbsp. spoons
• Cream or Milk - 2 Glasses
• Water - 2 Glasses
• Salt - 1 Teaspoon (to taste)
• Nutmeg - 1 Pinch (to taste)
• Small shrimps - 300 Grams

Directions

1. We drain the liquid from the corn jar, put the corn in a blender and chop it in puree.
2. Transfer the corn puree to a small saucepan and add water. Mix well and bring to a boil.
3. Heat the cream in another saucepan. You can replace them with milk, but I like it more with cream, the soup is more tender.
4. Heat 2 tbsp in a frying pan. tablespoons of butter, add flour. Fry a little, stirring constantly, and add cream, salt, black pepper, nutmeg. Bring to a boil and remove from heat.
5. We transfer the contents of the pan into a saucepan with mashed potatoes, mix well and cook for another 10 minutes.
6. To make the soup tender and very tasty, strain it through a fine sieve.
7. Pour the mashed soup into a saucepan and put it back on the stove to boil for about 10 minutes. You can add more salt to taste.
8. After 7-8 minutes add shrimp. I have them already boiled and peeled, and we will boil them, just to keep warm. Add raw shrimp 5 minutes before the soup is ready. Decorate the finished soup with herbs, serve with cornflakes or croutons.