Ingredients

2 Tbs olive oil

1 onion, finely minced

4 Tbs butter or margarine

2 Tbs flour

3 cups fish stock

1 cup milk

1 cup shelled cooked small shrimp

1 1/2 cups whole corn kernels(frozen)

1/2 tsp chopped fresh dill or thyme

hot pepper sauce

1/2 cup light cream

salt

sprigs of fresh dill to garnish

Preparation

  1. Heat the olive oil in a large heavy-bottomed pan. Add the onion and cook over low heat for 6-10 minutes until soft
  2. Meanwhile, melt the butter or margarine in a medium-size saucepan. Add the flour and cook for 1-2 minutes, stirring. Stir in the stock and milk, bring to a boil, and cook for 5-8 minutes, stirring frequently.
  3. Cut each shrimp into 2-3 pieces. Add to the onion with the corn kernals and dill or thyme and cook for 2-3 minutes. Remove from heat.
  4. Stir the sauce mixture into the shrimp and corn mixture. Remove 3 cups of the soup and puree in a blender or food processor. Return it to the rest of the soup and stir well. Season with salt and hot-pepper sauce to taste.
  5. Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently.
  6. Ladle into warm soup bowls and serve hot, garnished with sprigs of dill.