Chilled Corn Soup With Drunken Tequila Prawns

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

The ingredient of Chilled Corn Soup With Drunken Tequila Prawns

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

The Instruction of chilled corn soup with drunken tequila prawns

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
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
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
to serve divide soup among bowls drain prawns then place 2 in each bowl season then garnish with chilli and cress

Nutritions of Chilled Corn Soup With Drunken Tequila Prawns

calories: 541 335 calories
calories: 26 grams fat
calories: 10 grams saturated fat
calories: 26 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 15 grams protein
calories: 78 milligrams cholesterol
calories: 885 6 milligrams sodium
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calories: nutritioninformation