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Cream of Cope’s Corn Soup with Shrimp and Wild Mushrooms

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Cream of Cope's Corn Soup with Shrimp and Wild Mushrooms

Cream of Cope's Corn Soup with Shrimp and Wild Mushrooms

amanda

Equipment

  • - Blender (for pureeing ingredients, such as blending corn for cream of corn)

  • - Food Processor (useful for chopping vegetables like mushrooms and possibly shrimp before cooking)

  • - Sauté Pan (essential for sautéing onions, garlic, and aromatics for the soup's base)

  • - Chef Knife (a good quality knife for prep work, chopping vegetables and mushrooms)

  • - Strainer or Colander (for straining the soup to remove solids and ensure smooth consistency)

  • - Soup Ladle (perfect for serving cream of corn soup into bowls without spills)

  • - Measuring Cups & Spoons (necessary for precise measurement of ingredients like shrimp, mushrooms, or additional flavorings)

  • - Spatula and Wooden Spoon Set (useful for stirring the soup and tasting it without significantly altering its texture.

Ingredients

  • 1/2 cup finely chopped onion

  • 3 tablespoons unsalted butter

  • toasted dried sweet corn

Instructions

1

Instruction 1

Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.
2

Instruction 2

Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.
3

Instruction 3

Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.
4

Instruction 4

Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.
5

Instruction 5

Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.
6

Instruction 6

Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.
7

Instruction 7

Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.
8

Instruction 8

Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.
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