What you need (for four servings):
Referring to the Soup:
450 grams (one pound) of shrimp, shelled and deveined
Olive oil, 1 tablespoon (for shrimp)
Diced onion, one medium-sized
2 minced garlic cloves
Two medium potatoes, sliced after peeling
Fresh, frozen, or canned sweet corn kernels, 2 cups
1 cup of chopped celery
Smoked paprika, 1/2 teaspoon
thyme, ground to a 1/2 teaspoon
Just one bay leaf
4 cups of broth, preferably chicken but with vegetables
Lighter alternatives include using whole milk or 1 cup of heavy cream.
for a silkier consistency, if desired, add 1 cup of full-fat milk
To taste, season with salt and freshly ground black pepper.
For heat, you may optionally add 1/2 teaspoon of cayenne pepper.
One tablespoon of chopped fresh parsley (for garnishing purposes)
Serve with lemon wedges
Instructions:
