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.

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