Chilled corn soup with drunken tequila prawns

Serve soup in summer with this well balanced chilled recipe, great as a starter at any party.

Recipe «Chilled corn soup with drunken tequila prawns» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 30g unsalted butter, 2 tbsp olive oil, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 6 corn cobs, kernels sliced , 3 cups chicken stock, 1/4 cup pure cream, 8 green prawns, peeled , deveined , 1 cup tequila blanco, Finely grated zest and juice of 1 lime, Thinly sliced red chilli and mustard cress, to serve.

Ingredients:

• 30g unsalted butter 
• 2 tbsp olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 6 corn cobs, kernels sliced 
• 3 cups chicken stock 
• 1/4 cup pure cream 
• 8 green prawns, peeled , deveined 
• 1 cup tequila blanco 
• Finely grated zest and juice of 1 lime 
• Thinly sliced red chilli and mustard cress, to serve 

Instructions

1. Heat butter and oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until softened, but not coloured. Add corn kernels and cook, stirring, for 2 minutes, then add the stock and bring to a simmer. Cook for 15 minutes or until the corn is tender.
2. Cool slightly, then blend soup until smooth. Strain through a sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Stir through the cream and season. Place in the fridge for 2-3 hours until chilled.
3. Meanwhile, bring a pan of salted water to the boil. Add the prawns, then remove immediately from the heat. Stand for 10 minutes, then drain. Place prawns in a bowl with tequila and lime zest and juice, then season. Cool, then transfer to the fridge to marinate for 2 hours.
4. To serve, divide soup among bowls. Drain prawns, then place 2 in each bowl. Season, then garnish with chilli and cress.