Cuban Shrimp Soup - Sopa de Camarones

Heat 1 tablespoon (15 ml) of the butter in a skillet and saute the shrimp shells until lightly browned and aromatic, about 15 minutes.

Transfer to a saucepan and add the water.

Bring to a boil and simmer uncovered until reduced by half.

Strain, discard the shrimp shells, and set the stock aside.

Meanwhile, heat the remaining butter in a large pot and sauté the onion and garlic until tender but now brown, about 5 minutes.

Add the tomatoes, bay leaf, cloves. and reserved shrimp stock and simmer covered for 15 minutes.

Strain the stock, discard the solids, and return the stock to the pot.

Add the potatoes and simmer covered until the potatoes are almost done, about 15 minutes.

Add the milk, shrimp, corn, salt, and pepper and simmer covered for 5 minutes.

Stir a little of the hot liquid into the egg yolks and stir the resulting mixture into the soup.

Simmer, stirring gently, until the soup thickens a little - do not boil.

Serve with a poached egg on top.