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Back to Chilled Corn-and Crayfish Soup with Creme Fraiche and Chives All Reviews for Chilled Corn-and Crayfish Soup with Creme Fraiche and Chives - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 3177_050108_crawfishsoup.jpg
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 tablespoon olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 2 cups fresh corn kernels 2 tablespoons very finely chopped shallots 1 teaspoon very finely chopped garlic 6 cups Corn Stock 2 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1/4 teaspoon liquid crab boil 1 cup heavy cream 12 ounces cooked crayfish tails 1/2 cup creme fraiche 3 tablespoons thinly sliced chives
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 3177_050108_crawfishsoup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
3177_050108_crawfishsoup.jpg
3177_050108_crawfishsoup.jpg
Ingredients
Ingredients
- 2 tablespoons unsalted butter 1 tablespoon olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 2 cups fresh corn kernels 2 tablespoons very finely chopped shallots 1 teaspoon very finely chopped garlic 6 cups Corn Stock 2 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1/4 teaspoon liquid crab boil 1 cup heavy cream 12 ounces cooked crayfish tails 1/2 cup creme fraiche 3 tablespoons thinly sliced chives
Directions
Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes. Add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes. Add shallots and garlic and cook until fragrant, about 1 minute.
Add corn stock, salt, cayenne, and crab boil to saucepan. Bring to a boil and immediately reduce heat to a simmer. Cook soup until corn is very tender, 25 to 30 minutes. Remove from heat and let cool slightly.
Working in batches, transfer soup to the jar of a blender and puree until smooth. Strain soup through a fine mesh sieve into a clean saucepan. Add cream and crawfish tails and return to a boil. Remove from heat and let cool completely.
Transfer soup to refrigerator until chilled. To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.
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All Reviews for Chilled Corn-and Crayfish Soup with Creme Fraiche and Chives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Corn-and Crayfish Soup with Creme Fraiche and Chives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
