Chilled Corn, Jicama & Buttermilk Soup with Shrimp
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6 Servings
3.00 tb Olive oil
0.50 c Peeled and diced new
-potatoes
1.50 c Chopped onions
2.00 ts Minced garlic
2.00 ts Minced fresh ginger
1.00 ts High-quality curry powder
0.50 ts Seeded and minced serrano
-chile
0.50 c Dry white wine
2.00 c Rich shellfish or chicken
-stock
0.50 Minced red bell pepper
0.67 c Heavy or light cream
3.00 c Buttermilk
2.00 tb Lime juice
1.50 c Fresh raw corn kernels -;
-(abt 2 ears)
0.33 c Chopped fresh cilantro
0.67 c Peeled and minced jicama
0.50 lb Bay shrimp
Kosher salt; to taste
Freshly ground black pepper;
-to taste
Tabasco or other hot pepper
-sauce
Chopped fresh chives; for
-garnish
In a large saucepan, heat 2 tablespoons of the olive oil. Add the
potatoes, onions, garlic, ginger, curry powder, and chile. Saute over
moderate heat until soft but not brown. Add the wine and stock and
bring to a boil. Reduce the heat and simmer until the vegetables are
very tender, approximately 8 to 10 minutes. Remove from base, in
batches if necessary. Chill for at least 4 hours or overnight. In a
small saute pan, heat the remaining 1 tablespoon of olive oil. Add
the red bell pepper and saute until softened. Set aside. Combine the
chilled soup base, cream, buttermilk, lime juice, corn, cilantro,
jicama, shrimp, and sauteed pepper. Season to taste with salt and
pepper and drops of Tabasco. Serve cold, garnished with chopped
chives. This recipe yields 6 to 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9635 broadcast 07-30-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-08-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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