Corn and Prawn Soup (Sopa De Milho Com Camarão) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Brazil has splendid and abundant prawns ranging from tiny shrimps to large prawns. Corn is a staple crop. The two are used together in this recipe to make a richly-flavored soup. From A Little Brazilian Cookbook by Elizabeth Lambert Ortiz. Ingredients:
2 tablespoons butter |
1 medium onion, finely chopped |
1 cup cream-style sweet corn |
1 1/4 cups chicken stock |
salt |
fresh ground pepper |
2 cups cooked frozen prawns, defrosted and coarsely chopped |
Directions:
1. Heat the butter in a small frying pan and saute the onion until it is soft.
2. Combine the onion in a saucepan with the corn, chicken stock, and salt and pepper to taste.
3. Heat through gently, then stir in the prawns and cook just long enough to heat them through, about 1 minute.
4. Do not overcook as they toughen very quickly.
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