Corn Soup with Shrimp

Ingredients

• 2 medium boiling potatoes
• 1 yellow bell pepper
• 1 stalk Celery
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 250 g corn kernels (canned or frozen)
• 2 tbsp corn flour
• 0.5 tsp Curry Powder
• 800 ml vegetable broth
• 150 ml whipping cream
• 2 Tomatoes
• 200 g shrimp (pre-cooked, ready to use)
• 1 ripe Avocado
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel, wash and dice the potatoes into bite‑size cubes. Wash, halve, de‑seed and chop the bell pepper. Wash the celery, strip the strands and cut into pieces. Peel and finely dice the onion and garlic. Sauté both in hot butter until translucent. Add the potatoes, celery, corn and pepper; stir in flour and curry powder. Deglaze with broth and pour in cream. Simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   Heat tomatoes briefly to loosen skins, peel, quarter, remove seeds and dice finely. Wash shrimp, pat dry and cut into small pieces. Halve the avocado, remove pit, peel and dice. Combine tomatoes, shrimp, avocado and lemon juice in a bowl; season with salt.

3. 3.

   Puree the soup until smooth; adjust thickness by simmering longer or adding more broth. Season to taste with salt and pepper.

4. 4.

   Serve in bowls or shallow dishes topped with the shrimp‑avocado salsa.

5. 5.