Shrimp and Sweet Corn Soup

INGREDIENTS:

Serves 4-6

1 large leek

500g potatoes 

1 litre of hot organic vegetable stock

olive oil

6 slices of smoked bacon (optional)

250g frozen/canned corn

250-300g large shrimp, raw, peeled

280ml heavy cream

sea salt & ground pepper

1 fresh red chilli

6  plain crackers

extra virgin olive oil

METHOD:

1. Cut ends of leek, quarter lengthways and slice across thinly. Peel potatoes and chop them into 2cm chunks. 

2. Put a large pan/pot on high heat and add a drizzle of olive oil. Cut the sliced bacon into small pieces and put them into the pan. Cook until golden and really crispy. Remove and transfer to a plate, leaving the fat in the pan. Add the leek and potatoes to the pan and stir them well. Cook for 3 to 5 minutes until the leek has softened. 

3. Add corn and pour the hot vegetable stock into the pan with cream. Season with salt and pepper to taste. Bring to boil and simmer for 20 minutes. 

4. Meanwhile, season the shrimps with salt and pepper (some garlic can be tasty too). Heat some oil in a pan and fry the shrimps until they get a golden colour. When they are cooked, transfer them to the plate with the bacon. Roughly break up crackers and place them on the plate too. Halve, deseed and finely chop chilli pepper and serve it on (another) smaller plate. Take the soup off the heat and use a hand blender to entirely whiz it up until you have a smooth but slightly chunky texture. Season more to taste.

5. Serve with shrimps, chilli, bacon, and crackers. (not mentioned: Parsley, which I added)