- March 2, 2015 at 10:44 pm #353581mosParticipant
Corn and Leek Soup
2 tbs unsalted butter
1 small leek, white and light green parts only, washed and chopped (about 2/3 cup)
1/2 cup dry white wine
1-1/2 cups fresh or frozen corn
2 cups low-sodium chicken stock or broth
1 tsp (or more) Old Bay seasoning
2 tbs heavy cream
1 slice bacon
4 – 6 medium shrimp, peeled and deveined
Heat a medium-sized, heavy pot over medium heat and melt the butter.
When the butter has foamed, add the leeks and sprinkle with about 1/4 tsp kosher salt. Saute for 3 to 5 minutes, or until softened. Add the white wine and bring to a simmer.
Cook until the wine has reduced by about half.
Add the corn and chicken stock and bring back to a simmer. Cook, stirring occasionally, 20 to 30 minutes, or until the vegetables are very soft. Remove from the heat and let cool slightly.
Pour about half the soup into a blender or food processor and puree until smooth.
(If soup is still hot, be careful to hold the lid on firmly.) Pour the pureed soup back into the pot and bring just to a simmer. Add the Old Bay and cream, and stir to combine. Adjust the seasoning if necessary.
To finish the soup, saute the bacon in a small skillet over medium heat until crisp.
Remove and drain, leaving the bacon fat in the pan. Chop the bacon and set aside. When you’re ready to serve, saute the shrimp in the hot bacon fat for 30 seconds to a minute on each side, or just until opaque and pink.
Sprinkle the bacon over the soup and top each serving with a couple of shrimp.
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