Chilled corn, jicama, and buttermilk soup with shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| ½ | cup | Peeled and diced new potatoes |
| 1½ | cup | Chopped onions |
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Minced fresh ginger |
| 1 | teaspoon | High-quality curry powder |
| ½ | teaspoon | Seeded and minced serrano chile |
| ½ | cup | Dry white wine |
| 2 | cups | Rich shellfish or chicken stock |
| ½ | Minced red bell pepper | |
| ⅔ | cup | Heavy or light cream |
| 3 | cups | Buttermilk |
| 2 | tablespoons | Lime juice |
| 1½ | cup | Fresh raw corn kernels -; (abt 2 ears) |
| ⅓ | cup | Chopped fresh cilantro |
| ⅔ | cup | Peeled and minced jicama |
| ½ | pounds | Bay shrimp |
| Kosher salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| Tabasco or other hot pepper sauce | ||
| Chopped fresh chives; for garnish | ||
Directions
In a large saucepan, heat 2 tablespoons of the olive oil. Add the potatoes, onions, garlic, ginger, curry powder, and chile. Saute over moderate heat until soft but not brown. Add the wine and stock and bring to a boil.
Reduce the heat and simmer until the vegetables are very tender, approximately 8 to 10 minutes. Remove from base, in batches if necessary.
Chill for at least 4 hours or overnight. In a small saute pan, heat the remaining 1 tablespoon of olive oil. Add the red bell pepper and saute until softened. Set aside. Combine the chilled soup base, cream, buttermilk, lime juice, corn, cilantro, jicama, shrimp, and sauteed pepper.
Season to taste with salt and pepper and drops of Tabasco. Serve cold, garnished with chopped chives. This recipe yields 6 to 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9635 broadcast 07-30-1996) Downloaded from their Web-Site -
Recipe by: John Ash
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 23, 1998, converted by MM_Buster v2.0l.