When I found this soup in
Shuck the corn, remove all the silk from the ears, and slice downward on the ears between the husk and the kernels to remove the kernels without getting any of the husk.
Melt the butter in a saucepan and add the corn, marjoram, and
Whip the crayfish essence and
When you are ready to serve, reheat the corn puree with the remaining cream. Check the seasoning and pour into soup plates. Spoon the shellfish cream on the center of the soup.
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