Chilled Corn & Crayfish Soup/creme Fraiche & Chives

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 (made with 2 corn cobs, kernels removed, bring to boil and allow to siimer 45 minutes.)
• 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

Recipe

• 1 heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute.
• 2 add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes.
• 3 add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes.
• 4 add shallots and garlic and cook until fragrant, about 1 minute.
• 5 add corn stock, salt, cayenne, and crab boil to saucepan.
• 6 bring to a boil and immediately reduce heat to a simmer.
• 7 cook soup until corn is very tender, 25 to 30 minutes.
• 8 remove from heat and let cool slightly.
• 9 working in batches, transfer soup to the jar of a blender and puree until smooth.
• 10 strain soup through a fine mesh sieve into a clean saucepan.
• 11 add cream and crawfish tails and return to a boil.
• 12 remove from heat and let cool completely.
• 13 transfer soup to refrigerator until chilled.
• 14 to serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.
• 15 e n j o y !.