Chilled Corn, Jicama, and Buttermilk Soup with Shrimp

Name: Chilled Corn, Jicama, and Buttermilk Soup with Shrimp
Yield: Serves 6 to 8
Cuisine: Bulgarian
Ingredients: 3 tablespoons olive oil; 1½ cups chopped onions; 2 teaspoons minced garlic; 2 teaspoons peeled and minced fresh ginger; 2 cups Chicken Stock or Easy Shellfish Stock; ⅔ cup half-and-half or heavy (whipping) cream or No-Cream Cream; ½ cup dry white wine; 2 cups Chicken Stock or Easy Shellfish Stock; ½ teaspoon seeded and minced serrano chile; ¾ cup diced new potatoes; 1 teaspoon high-quality curry powder, such as Madras Curry Powder; 1 teaspoon high-quality curry powder, such as Madras Curry Powder; 1 cup diced jicama; 12 ounces cooked bay or rock shrimp; 3 cups Fresh sweet corn kernels (3 large ears, preferably roasted or grilled first); 3 tablespoons chopped fresh cilantro; 4 cups buttermilk; 2 tablespoons fresh lime juice; ⅔ cup half-and-half or heavy (whipping) cream or No-Cream Cream; ⅔ cup half-and-half or heavy (whipping) cream or No-Cream Cream; Chopped fresh chives for garnishing; Tabasco or other hot pepper sauce; Tabasco or other hot pepper sauce; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 12 ounces cooked bay or rock shrimp

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The potato and curry base of this soup can be made ahead in a larger quantity and frozen for use at any time. Any combination of raw vegetables can be used, such as cucumbers, red onions, and sweet peas. The quality of the buttermilk is key to the flavor of the dish. A good “Bulgarian” cultured buttermilk is what I like, or look for a good goat buttermilk.

Ingredients

Europe
Bulgaria
Gluten-free
Soup
Eastern Europe

Ingredients

Method