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  • Chilled Corn, Jicama, And Buttermilk Soup With Shrimp

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    Chilled Corn, Jicama, And Buttermilk Soup With Shrimp
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. Extra virgin olive oil
    • 1/2 c. Peeled and diced new potatoes
    • 1 1/2 c. Minced onions
    • 2 tsp Chopped garlic
    • 2 tsp Chopped fresh ginger
    • 1 tsp High-quality curry pwdr
    • 1/2 tsp Seeded and chopped serrano chile
    • 1/2 c. Dry white wine
    • 2 c. Rich shellfish or possibly chicken stock
    • 1/2 x Chopped red bell pepper
    • 2/3 c. Heavy or possibly light cream
    • 3 c. Buttermilk
    • 2 Tbsp. Lime juice
    • 1 1/2 c. Fresh raw corn kernels -, (abt 2 ears)
    • 1/3 c. Minced fresh cilantro
    • 2/3 c. Peeled and chopped jicama
    • 1/2 lb Bay shrimp Kosher salt, to taste Freshly grnd black pepper, to taste Tabasco or possibly other warm pepper sauce Minced fresh chives, for garnish

    Directions

    1. In a large saucepan, heat 2 Tbsp. of the extra virgin olive oil. Add in the potatoes, onions, garlic, ginger, curry pwdr, and chile. Saute/fry over moderate heat till soft but not brown. Add in the wine and stock and bring to a boil.
    2. Reduce the heat and simmer till the vegetables are very tender, approximately 8 to 10 min. Remove from base, in batches if necessary.
    3. Refrigeratefor at least 4 hrs or possibly overnight. In a small saute/fry pan, heat the remaining 1 Tbsp. of extra virgin olive oil. Add in the red bell pepper and saute/fry till softened. Set aside. Combine the chilled soup base, cream, buttermilk, lime juice, corn, cilantro, jicama, shrimp, and sauteed pepper.
    4. Season to taste with salt and pepper and drops of Tabasco. Serve cool, garnished with minced chives.
    5. This recipe yields 6 to 8 servings.

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