Summary

Ingredients

• 2 small Can corn
• 2 small shallots
• 6 slices bacon, thinly sliced
• 40 g butter
• 16 shrimp (s), TK
• 2 tablespoon Dijon mustard
• 1 bay leaf
• 1 bunch chives
• salt and pepper
• 1 liter water
• turmeric
• 0.5 ½ cup cream

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Instructions

1. Peel and dice shallots. Sauté in the melted butter until translucent, but do not let it turn brown (optics). Add corn and stir. Let the butter taste take on for about 2 minutes. Add water, a little salt and bay leaf. Put the lid on and cook over medium heat for about 20 minutes (until the corn is soft).
2. In the meantime, fry the bacon until crispy and set aside. Cut the chives into rolls. Scald the prawns with hot water and let them steep.
3. After the bay leaf has been removed from the soup, puree it with a hand blender. Then pass through a sieve and fill back into the clean pot.
4. Bring to the boil briefly, then reduce the heat. Add half a cup of cream and stir. Then add the previously prepared remaining ingredients to the soup and season with the spices. Let everything sit briefly
5. Arrange on plates and garnish with the prawns and bacon. Serve immediately.
6. Note: Turmeric gives color, otherwise the soup looks a bit gray due to the mustard. But it`s just a question of optics.