Serves 1
Directions
- 1Sauté bacon and onion in a pan until browned and fragrant.
- 2Add mushrooms and shrimp, sautéing until the shrimp changes color.
- 3Season with salt and black pepper, stirring to combine.
- 4In a separate pan, melt butter and add flour, stirring until combined.
- 5Add warm water to the flour and butter mixture, stirring until smooth.
- 6Pour in heavy cream and stir until well incorporated.
- 7Incorporate the previously sautéed shrimp, bacon, mushrooms, and the blanched corn and carrots into the cream sauce.
- 8Season with additional salt and black pepper as needed, stirring to combine.
- 9Transfer the soup to a bowl. Optionally top with a frozen scallion pancake, brush with egg yolk, and bake at 180 degrees for 20 minutes.
Ingredients
- bacon
- onion
- mushroom
- shrimp
- salt (optional)
- black pepper (optional)
- 20 g butter
- 15 g flour
- 200 ml warm water
- 100 ml heavy cream
- corn, blanched
- carrot, blanched
- 1 whole frozen scallion pancake (optional)
- egg yolk (optional)
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