Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 2 cups fresh corn kernels
• 2 tablespoons very finely chopped shallots
• 1 teaspoon very finely chopped garlic
• 6 cups corn stock (made with 2 corn cobs, kernels removed, bring to boil and allow to siimer 45 minutes.)
• 2 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon liquid crab boil
• 1 cup heavy cream
• 12 ounces cooked crayfish tails
• 1/2 cup creme fraiche
• 3 tablespoons thinly sliced chives

Directions

1. 1

   Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute.

2. 2

   Add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes.

3. 3

   Add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes.

4. 4

   Add shallots and garlic and cook until fragrant, about 1 minute.

5. 5

   Add corn stock, salt, cayenne, and crab boil to saucepan.

6. 6

   Bring to a boil and immediately reduce heat to a simmer.

7. 7

   Cook soup until corn is very tender, 25 to 30 minutes.

8. 8

   Remove from heat and let cool slightly.

9. 9

   Working in batches, transfer soup to the jar of a blender and puree until smooth.

10. 10

    Strain soup through a fine mesh sieve into a clean saucepan.

11. 11

    Add cream and crawfish tails and return to a boil.

12. 12

    Remove from heat and let cool completely.

13. 13

    Transfer soup to refrigerator until chilled.

14. 14

    To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.

15. 15

    E N J O Y !.