Chupe de Camerones Thickened with Egg (peru)

Ingredients

2 Tbsp olive oil
2 onions, chopped
2 cloves, garlic
3 Tbsp canned tomato sauce
6 cups boiling water
1/2 cup green peas
1/2 cup corn kernels
5 potatoes, peeled and cubed
2 tsps salt
1/4 teaspoon dried ground chili peppers
1/4 teaspoon marjoram
1/4 lb. cream cheese
2 cups milk
24 shrimp, shelled and cleaned
4 eggs

Instructions

(SHRIMP SOUP). Heat the olive oil in a deep saucepan and add the onions and garlic; saute until brown. Remove the garlic cloves. Add the tomato sauce, water, peas, corn, potatoes, salt, chili peppers and marjoram. Cook for 20 min. Mash the cream cheese to a smooth consistency and add to the soup. Add the shrimp and cook for 10 min. Beat the eggs in a bowl. Gradually add 2 cup of the hot soup to the eggs being careful not to curdle by stirring constantly. Turn the eggs into the soup continuing to stir constantly and do not allow soup to boil. Serve hot with Empanaditas de Quesco.