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Chilled corn soup with drunken tequila prawns
Chilled corn soup with drunken tequila prawns
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Prep Time:
305 minutes
Cook Time:
20 minutes
Total Time:
325 minutes
Chilled summer soup - perfect starter for any party!
Ingredients:
  • 30g unsalted butter
  • 36.40 gm olive oil
  • 2 garlic cloves, finely chopped
  • 6 corn cobs, kernels sliced
  • 750ml chicken stock
  • 60ml cream
  • 8 green prawns, peeled (tails intact), deveined
  • 250ml tequila
  • Zest and juice of 1 lime
  • Thinly sliced red chilli, to serve
  • Mustard cress, to serve
Instructions:
  • In a saucepan over medium heat, melt butter with oil. Sauté onion and garlic for 3-4 minutes until soft but not browned. Add corn and cook for 2 minutes, then pour in stock and simmer for 15 minutes until corn is tender.
  • Allow the soup to cool slightly, then blend until smooth. Strain through a sieve into a bowl, pressing down to extract all the liquid. Add cream, season to taste, then refrigerate for 2-3 hours until chilled.
  • In a pot, bring salted water to a boil. Add the prawns and quickly remove from heat. Let them sit for 10 minutes, then drain. Combine prawns with tequila, lime zest, lime juice, and season to taste in a bowl. Allow to cool, then marinate in the fridge for 2 hours.
  • When ready to serve, portion the soup into individual bowls. Drain the prawns and place 2 prawns in each bowl. Season to taste and garnish with chili and cress.

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