Sweet Summer Corn Soup with Poached Prawns

• In a medium stock pot, over medium heat, add butter, celery and onion, sauté until soft and onions 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.

• Place shrimp in a 6-quart heat proof container.
• In a medium stock pot add all the other ingredients except ice 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.

• Preheat a grill pan or cast-iron skillet over medium heat, or light a gas flame.
• Place the red bell peppers directly over the flame or in the hot pan, turning as they blacken and blister.
• Cook until they are charred on all sides.
• Remove the peppers from the heat, place in a large bowl, and cover with a towel or plastic wrap
• Set aside for 10 minutes to steam and soften.
• Uncover and use your hands to peel off the loose skin. Remove the stems, seeds, and membranes. Use the peppers whole or slice into strips. Season to taste with salt.

• Bring a large saucepan of water to a boil.
• Add the cilantro, push leaves under water, blanch for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
• In a blender, puree the cilantro with the olive oil and salt.
• Strain the puree through cheesecloth and put in a squeeze bottle. You will have leftovers that can keep for a few weeks.

Add the roasted peppers to the bottom of each individual bowls, then add Cream of Corn Soup Base. Place desired amount of shrimp in the center and drizzle with cilantro oil. Serve immediately with a glass of chilled Chardonnay.