Summer Corn Soup with Shrimp

the tomato brushetta we made the second time around eating the soup. Simply cut some tomatoes and drizzle some olive oil a dash a balsamic vinegar, salt and pepper; mix well.
Then take some crusty bread and brush both sides with olive oil and stick in the oven to toast for 10 minutes. Its that simple.


This is another great summer soup recipe that I found on another food blog called Sprouted Kitchen. I think it came out really good and loved the shrimp and avocado topping. This minus the soup would even be good in tacos. We had a lot of leftover soup so we had the next night with some hard boiled egg and bacon crumbled on top with a tomato bruschetta on the side. Very tasty.
Here is what you need for the soup:
4 ears of corn, kernels cut from the cob
4 cups vegetable stock or chicken stock
1 tablespoon butter
1/2 medium yellow onion, sliced thin
3 small Yukon gold potatoes or 1 large cut into cubes
1 teaspoon fresh ground nutmeg
cayenne or red pepper flakes to taste
2 teaspoons oregano
salt and black pepper to taste

Here is what you need for the shrimp topping:
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 large avocado, diced
1 poblano chile
juice of 1 lime
1/4 cup finely chopped cilantro
1 scallion, chopped

Preheat oven to 425 degrees.
Melt the butter in a large soup pot over medium heat. Add the sliced onions and saute to coat. Cook until the onions just start to turn light brown. Peel the potato and cut into cubes, add it to the onion. Cut the kernels of corn off the cob, add them to the soup pot. Add the broth, spices and a few grinds of fresh pepper and allow everything to simmer, until corn and potatoes are cooked through.
Toss the shrimp in olive oil and salt and pepper and put on a baking pan. Cut the poblano chile in half length wise, and place it skin side up on the pan as well. Bake on the upper rack for 5 minutes until shrimp are cooked through. Remove the shrimp and set aside. Put the pepper back in the oven until the skin blisters. While waiting peel the tails off the shrimp. Remove the pepper and put it into a Ziploc bag to cool, this will help the skin peel off easier.
Check on the soup to make sure the potato and corn are cooked through. Using an immersion blender or regular blender, puree the soup. I left it a little chunky.
In a separate bowl, combine the shrimp pieces, lime juice, chopped herbs and scallions. Peel and cut the avocado and add to the bowl. Rub the skin off the chile, cut into small pieces. Toss together.
Serve soup in a bowl and spoon shrimp mixture over it.