Chilled Corn & Crayfish Soup/Creme Fraiche & Chives Recipe

Name: Chilled Corn & Crayfish Soup/Creme Fraiche & Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 cup finely chopped onion; ½ 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 ½ teaspoons salt; ¼ teaspoon cayenne pepper; ¼ teaspoon liquid crab boil; 1 cup heavy cream; 12 ounces cooked crayfish tails; ½ cup creme fraiche; 3 tablespoons thinly sliced chives

Servings: persons

2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
½ 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 ½ teaspoons salt
¼ teaspoon cayenne pepper
¼ teaspoon liquid crab boil
1 cup heavy cream
12 ounces cooked crayfish tails
½ cup creme fraiche
3 tablespoons thinly sliced chives

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 !.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 cup finely chopped onion, ½ cup finely chopped carrot, and more.

Yes, Chilled Corn & Crayfish Soup/Creme Fraiche & Chives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

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