Chilled Corn, Jicama, And Buttermilk Soup With Shrimp

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1/2 cup	73g / 2.6oz	Peeled and diced new potatoes
1 1/2 cups	93g / 3.3oz	Chopped onions
2 teaspoons	10ml	Minced garlic
2 teaspoons	10ml	Minced fresh ginger
1 teaspoon	5ml	High-quality curry powder
1/2 teaspoon	2.5ml	Seeded and minced serrano chile
1/2 cup	118ml	Dry white wine
2 cups	474ml	Rich shellfish or chicken stock
1/2		Minced red bell pepper
2/3 cup	157ml	Heavy or light cream
3 cups	711ml	Buttermilk
2 tablespoons	30ml	Lime juice
1 1/2 cups	93g / 3.3oz	Fresh raw corn kernels - (abt 2 ears)
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro
2/3 cup	61g / 2.2oz	Peeled and minced jicama
1/2 lb	227g / 8oz	Bay shrimp
		Kosher salt - to taste
		Freshly ground black pepper - to taste
		Tabasco or other hot pepper sauce
		Chopped fresh chives - for garnish

Recipe Instructions

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.

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

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