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Chilled corn soup with drunken tequila prawns

Name: Chilled corn soup with drunken tequila prawns
Prep time: 305 min
Cook time: 20 min
Total time: 325 min
Yield: 4
Ingredients: 30g unsalted butter; 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 6 corn cobs, kernels sliced; 3 cups (750ml) chicken stock; 1/4 cup (60ml) pure (thin) cream; 8 green prawns, peeled (tails intact), deveined; 1 cup (250ml) tequila blanco (see note); Finely grated zest and juice of 1 lime; Thinly sliced red chilli and mustard cress, to serve

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5h 05m

20m

Chilled corn soup with drunken tequila prawns

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

30g unsalted butter
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
6 corn cobs, kernels sliced
3 cups (750ml) chicken stock
1/4 cup (60ml) pure (thin) cream
8 green prawns, peeled (tails intact), deveined
1 cup (250ml) tequila blanco (see note)
Finely grated zest and juice of 1 lime
Thinly sliced red chilli and mustard cress, to serve

Method

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.