Shrimp Soup III

Ingredients

2 tablespoons extra virgin olive oil

2 cups onion, chopped

2 cloves garlic, peeled

3 tablespoons canned tomato sauce

6 cups water

½ cup green peas

½ cup corn kernels

5 potatoes, cubed

salt to taste

a pinch dried ground chili powder

a pinch  dried marjoram

¼ lb cream cheese

2 cups milk

24 shrimp, shelled and cleaned

4 eggs

1.  In a Dutch oven, heat olive oil and sauté onions and garlic.  Remove the garlic cloves.  Add tomato sauce, water, peas, corn potatoes, salt, chili powder and marjoram.  Simmer covered for 20 minutes. 

2. Whist cream cheese to a smooth consistency and  stir into soup gradually.  Reduce heat to a low simmer. 

3. Beat eggs constantly and add several ladlefuls of soup one at a time. Add shrimp to Dutch oven.  Add egg mixture to Dutch oven, stirring all the time or the eggs will cook and the shrimp will over cook.    Cook for 3 - 5 minutes, do not boil.  Serve hot.

Serves approx 6 to 8