Chilled Corn Crayfish Soupcreme Fraiche Chives Food

CHILLED CORN-AND CRAYFISH SOUP WITH CREME FRAICHE AND CHIVES

Steps:

• 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.

CHILLED CORN & CRAYFISH SOUP/CREME FRAICHE & CHIVES

Steps:

• 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.
• E N J O Y !.

LEMON CHIVE CREME FRAICHE

Steps:

• In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper.

CHIVE CREAM

Steps:

• In the bowl of a standing mixer - or in a large bowl, using a hand-held mixer - whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste.
• Refrigerate 1 hour before serving.
• This will keep, refrigerated, for one day.

CHILLED CORN AND SHRIMP SOUP

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.