Corn soup with shrimp

• olive oil↗1 tbsp tbsp
• onion↗½

  finely chopped

• potato↗150g g

  cut into small cubes

• whole milk↗300ml ml
• chicken stock↗200ml ml
• boiled small shrimp150g g

  drained

• sweet corn↗195g can g

  drained (or same weight frozen)

• large wholegrain pita1
• garlic butter½ tbsp tbsp
• chivessmall pack

  chopped (optional)

Step-by-step instructions

1. 1

   Heat the oil in a pot. Sauté the onion until soft but do not let it brown. Add the potatoes, milk and broth and bring to a boil. Cook for 10 minutes or until the potatoes are tender, then gently mash part of the potatoes against the side of the pot to thicken the soup. Add the shrimp and corn and cook for another 5 minutes.

2. 2

   Meanwhile, spread the garlic butter on the pita. Toast the pita until it is lightly browned, then cut it into strips. Serve the soup sprinkled with the chives, optionally with the garlic pita on the side for dipping.