20 Aug CHARDONNAY PAIRING- CREAM OF CORN SOUP
3 tablespoons butter
3 ounces chopped celery
3 ounces chopped yellow onion
1 pound of fresh corn kernels
1 quart chicken stock
1-pint heavy cream
½ bunch epazote leaves stems removed, available at south American markets
Salt and pepper to taste
Optional garnish diced roasted red peppers
1 pound 16/20 peeled and deveined shrimp
1 onion quartered
1 lemon sliced
5 cloves garlic, smashed
½ teaspoon coriander seeds
4 ½ teaspoons salt
2 quarts water
2 Ice cubes
For Corn Soup:
In a medium stock pot, over medium heat, add butter, celery and onion, sauté until soft and oinions are translucent, about 5 minutes. Then add corn, chicken stock, cream and epazote, bring to a simmer and simmer uncovered for 15 minutes. Remove from heat and blend soup until smooth and pass through a fine mesh chinois.
For Poached Shrimp:
Place shrimp in a 6-quart heat proof container.
In a medium stock pot add all the other ingredients and bring to a boil.
Pour boiling liquid over shrimp and cover, let sit for 5 minutes. Then add ice cubes and allow to cool. Once cool cut shrimp into desired size.
Courtesy of Mark Caldwell, Executive Chef Davis Estates