Chilled Corn Soup With Shrimp and Avocado |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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From the Miami Herald; Chef Giancarla Bodoni recommends using organic products in this luxurious soup, which makes an impressive first course or, on a hot day, a light main course. Prep time includes chilling time. Ingredients:
1 tablespoon extra-virgin olive oil |
1 small onion, chopped |
6 ears fresh sweet corn, husked and kernels cut from cobs |
2 1/2 cups whole milk |
salt & freshly ground black pepper, to taste |
1/2 lb shrimp |
1 medium hass avocado, peeled, pitted and chopped |
1 small shallot, minced |
1 tablespoon chopped fresh basil |
salt, to taste |
2 tablespoons extra-virgin olive oil, divided |
1/8 teaspoon paprika |
1 medium lemon |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
2. Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
3. Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
4. Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.
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