Makes: 10 12-oz servings
1 Gal. shrimp stock or chicken stock
2 Qt. bicolor sweet corn
6 oz. applewood smoked bacon lardons
4 oz. leeks, small dice
2 oz celery, peeled & small diced
2 oz celeriac (celery root), small dice
2 oz onion, small dice
4 oz white turnips, small dice
8 oz. heavy cream
8 oz Yukon potato, small dice
2 lbs.16/20 white shrimp, peeled & cut into thirds
salt + white pepper, to taste
dash Old Bay
Bring stock to boil; add corn. Simmer for 20 min. until corn is soft. Then purée in blender until smooth. Strain. Season with salt, white pepper, and Old Bay.
Sauté bacon until fat is rendered, then add all vegetables (except for potatoes). Cook until translucent.
Add corn purée and cream, bring to a boil, then turn down to a simmer. Add potatoes and simmer until potatoes are soft.
Add shrimp to soup and simmer about 4 min.Click here to leave a comment