Corn & Shrimp Soup

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   ["In a large saucepan, melt 2 tablespoons unsalted butter. Add kernels of 8 ears fresh young corn, 1/2 tablespoon fresh marjoram leaves and a splash of chicken stock. Cover and cook over low heat for 5 minutes. // Meanwhile, bring 2 cups chicken stock to a boil. Pour boiling stock over corn mixture, allow to just boil and remove from heat. Using an immersion blender, puree, then strain through a sieve. Discard solids.// Make the shrimp butter: Puree 1/4 cup cooked shrimp, 6 tablespoons unsalted butter and 1/2 teaspoon salt in a food processor until smooth. // Before serving, add 1 cup heavy cream to soup and bring to a simmer. Serve in bowls, with a knob of shrimp butter in the middle. -Adapted from ""Jeremiah Tower's New American Classics"" (Harper & Row, 1986)"]

* Per serving · 4 servings · Values may vary.

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