Summer Corn and Shrimp Soup Shooters
Ingredients
- 4 tablespoons butter unsalted
- 1 onion diced
- 2 cloves garlic minced
- 2 1/2 cups fresh summer corn off the cob
- 1 teaspoon fresh oregano finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 tablespoon Fresh Italian parsley finely chopped
- 3 to 4 cups vegetable broth just enough to cover potatoes
- 2 yukon gold potatoes cubed into 1/2 pieces
- dash tabasco
- kosher salt
- fresh ground pepper
- 1 cup cooked bay shrimp
- 10 to 12 cooked large shrimp/prawns
- creme fraiche or sour cream
- chopped fresh cilantro or italian parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. When the butter is melted, add the onion and saute until the onion is wilted. Then stir in the garlic and saute for a minute longer. Next, stir in the diced potatoes, 2 cups fresh corn, oregano, thyme, parsley, and 3 cups vegetable broth; just enough broth to cover the potatoes. Depending on how large the potatoes are, you may need the fourth cup. Cover and turn the heat to low and simmer the vegetables for about 20 minutes. The potatoes should be soft to the touch. Take the soup off the heat and let it cool slightly. With an immersion blender or in a standing blender or food processor, puree the soup until smooth. If the soup feels too thick, stir in 1/4 cup of vegetable broth at a time until you have reached the desired consistency. Stir in the 1/2 cup cooked corn and then season the soup to taste with a dash of hot sauce and salt and pepper to taste. This soup can be prepared a day in advance. In fact, it will taste even better after sitting in the refrigerator for 24 hours. Remove the soup from the refrigerator about one hour before serving and gently warm. To serve the soup, add a few small bay shrimp to the bottom of each shooter glass or small bowl. Pour the soup over the bay shrimp and then top the soup with a dollop of creme fraiche or sour cream and one large shrimp. Garnish with cilantro or parsley if desired.
