Easy corn soup with roasted bay shrimp for foggy days.
Actually, we made this corn soup few times as a warming lunch during San Francisco’s Fogust, with no intention of publishing the recipe, but many of you asked via Instagram for it, so here it comes. (Sharing your lunch with the world is still cool, right?) The idea for this soup was adapted from Sunset Magazine. They do pretty good work in their test kitchen coming up with simple, quick and tasty recipes. And they are also super adjustable to your needs like we need a warm soup, not a chilled one. Thanks Sunset for the inspiration and without further ado, here is the recipe food friends.
Corn soup with roasted shrimp
Serves about 4 medium bowls, Time : 25 min
- 1 tbsp butter
- 1 tsp ground cumin
- 1 onion, chopped
- 4-5 cups corn kernels, frozen or from the cob, both is fine
- 3 water
- 2 cubes vegetable bouillon with sea salt , ( tip: we used this Rapunzel bouillon from Whole Foods, they have the best vegetable taste)
- 1/4 tsp olive oil
- 1/2 lb cooked bay shrimp
- 1/2 tsp garlic powder
- salt to taste
- chilli oil ( optional)
In a larger pot, melt butter over medium heat. Add cumin and roast for about 1 minute, so the cumin develops its flavor. Add the onions and cook for about 5 minutes, until onions start to soften. Add the corn, stir and cook for 5 minutes. Pour in the water with the bouillon cubes, cover the pot, turn heat to medium-low and bring to shimmer. Simmer about 20 minutes. When the soup is done, use emulsion blender or regular blender to puree the soup. Cover again and set aside.
In a medium pan, heat olive oil, add bay shrimp, garlic, a pinch of salt and cook shrimp while stirring until they start to get brown, about 3-4 minutes.
Pour soup into individual bowls, top with shrimp and drizzle with just a little bit chili oil.