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Cream of Corn Soup with Shrimp Butter
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Brief Description
Velvety, sophisticated soup made from all-American corn
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Main Ingredient
Corn
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Category: Soups
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 8/4/2012, Jeremiah Tower's New American Classics (Harper & Row, 1986)
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Aug 07, 2012
Number of Servings:
Ingredients:
- 1/2 teaspoons - Fresh Marjoram Leaves
- - Splash of Chicken Stock
- 1/4 cups - Cooked Shrimp
- 1/2 teaspoons - Salt
- 1 cups - Heavy Cream
- 8 tablespoons - Unsalted Butter
- 8 ears - Corn
Directions:
In a large saucepan, melt 2 tablespoons unsalted butter. Add kernels of 8 ears fresh young corn, ½ tablespoon fresh marjoram leaves and a splash of chicken stock. Cover and cook over low heat for 5 minutes.
Meanwhile, bring 2 cups chicken stock to a boil. Pour boiling stock over corn mixture, allow to just boil and remove from heat. Using an immersion blender, purée, then strain through a sieve. Discard solids.
Make the shrimp butter: Purée ¼ cup cooked shrimp, 6 tablespoons unsalted butter and ½ teaspoon salt in a food processor until smooth.
Before serving, add 1 cup heavy cream to soup and bring to a simmer. Serve in bowls, with a knob of shrimp butter in the middle
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