Ingredients
- 7 pcs. Bacon
- 1 PC. Bulb onions
- 3 cloves Garlic
- 3 pcs. Potatoes
- salt
- 1700 ml chicken broth
- Thyme
- Bay leaf
- ground cayenne pepper
- 300 g frozen corn
- 1 tbsp. l Flour
- 1 tbsp. Cream
- 3 tbsp. l Olive oil
- 4 things. king prawns
- 4 green onion
- 200 g soft cheese
Directions
Steps
1 Done | Fry the bacon ribbon at the bottom of the pan. When ready, put the bacon on a napkin to remove excess fat. |
2 Done | Randomly chop onions, chop the garlic and chop the potatoes coarsely. In the pan where the bacon was fried, send the onions and garlic, salt, pour in a small amount of broth, then put the potatoes, a few sprigs of thyme, bay leaf, cayenne pepper on the tip of the spoon, frozen corn, flour and mix thoroughly. |
3 Done | Pour the rest of the broth, bring to a boil and simmer on low heat for 10 minutes. Grind the soup with a mashed potato crusher, pour in the cream and bring to a boil again. |
4 Done | We heat the pan with the addition of olive oil, spread the frozen shrimp, salt, add cayenne pepper on the tip of the spoon and warm it all together. |
5 Done | Put the soup in a serving plate, add the grated cheese, bacon, shrimp and sprinkle with chopped green onions. Bon Appetit! |
