Chilled Corn Soup - Recipe - CookingDistrict.com
Public Recipes

Chilled Corn Soup

Yield:
1 qt
Portion Size:
7 fl oz
Portions:
4
Step 1
4 each • Corn cob • Roasted
2 cups • Corn Stock
1 each • Bay leaf
1 pinch • Thyme - dried
1 each • Onion • Diced
1 each • Jalapeño • seeded, diced
1 tbsp • Butter
1/2 cup • Half and half
1/2 cup • Sour cream
Salt & pepper to taste
4 oz • Shrimp- U 31-35 • Sautéed, chopped
1 tbsp • Tarragon • Chopped
1. Remove the kernels from the roasted corn cobs and reserve.

2. Scrape the milk out of the cobs into a small saucepan. Cut the cobs into pieces and place into pan. Cover with water and add a bay leaf and a pinch of thyme. Bring to a simmer for 15 minutes.

3. In a medium sauce pot, sauté the onion and jalapeno in the butter.

4. Once vegetables are tender, add the corn. Strain the corn stock into the pan and bring to a simmer for 10 minutes.

5. Transfer soup to a blender and purée. With motor running, carefully add the sour cream and half & half.

6. Season to taste. Chill rapidly.

7. Serve in chilled cups garnished with shrimp and tarragon.

$5.15 per batch

$1.29 per serving

$7.49 selling price

17% FC
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